• Prep Time:
  • Cooking Time:
  • Serves: 5 servings

Pork Roast with Wild Mushroom Ragout - Marge Perry

  • Recipe Submitted by on

Category: Crockpot, Meat

 Ingredients List

  • 3 1/2 oz Fresh shiitake mushrooms; OR
  • -8-medium mushrooms
  • 1 lb Portobello mushrooms
  • 3/4 oz Mixed dried wild mushrooms
  • -or 1-cup; such as porcini
  • -and shiitake
  • 2 1/2 oz Sun-dried tomatoes or 1-cup
  • 1 c Thinly sliced onion
  • 1 c Canned crushed tomato;
  • -divided use
  • 2 tb Fresh thyme leaves
  • 1 3/4 lb Boneless pork loin rib
  • -roast; trimmed all visible
  • -fat
  • 1/2 ts Salt
  • 1/4 ts Pepper


TWO-FOR-ONE: Slice the roast diagonally into thick pieces for the first
night and serve with rice or potatoes. For the second meal, cut the meat
into 3/4-inch pieces and reheat with the mushrooms and more crushed tomato.
Toss with cooked pasta, and you've got a delicious, no-fuss pasta dinner.

1. Remove stems from fresh mushrooms. Quarter the shiitakes. Quarter the
portobello and cut into 1/4-inch-thick slices. Dry mushrooms: shake clean
in a strainer/sieve.

2. Combine fresh and dried mushrooms, sun-dried tomatoes, onion, 1/2 cup
crushed canned tomatoes, and fresh thyme in the bowl of the slow cooker and

3. Sprinkle the entire surface of the meat with salt and pepper; place on
top of the vegetables. Pour the remaining 1/2 cup crushed tomatoes over
meat and cook on low for 8 hours.

4. Remove pork from pot; allow to stand 5 to 10 minutes before cutting into
1/2-inch slices.

5. Serve mushroom ragout remaining in slow cooker with sliced pork.

Servings: 5. Per serving: 443 calories, 8.9 grams dietary fiber, 13.5 grams
fat (27% cff), 4.4 grams saturated fat, 99 milligrams cholesterol, 600
milligrams sodium.

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