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Cooking Light, NOVEMBER 1998
I’m going to have to review this recipe again when I make it the way it’s supposed to be made. I forgot it was a slow cooker recipe and didn’t put it in the slow cooker the night before like I should have. With that said, here’s what I did with the ingredients in the recipe.
I spread the herb mixture over the pork and roasted it in the oven. I chopped the mushrooms and sauteed those in the pan. When they were soft, I added 2 cups of the crushed tomatoes and allowed the mixture to simmer for about 20 minutes or so. When the roast I was done and rest, I sliced it and put it on the egg noodles and topped it with the mushroom ragout.
I thought it was really tasty and pretty easy the way I prepared it. I will have to make it in the slow cooker to see if it will taste any different.
Measuring cups and spoons