Side Pannel
Pork Roast with Wild Mushroom Ragout - Marge Perry
Pork Roast with Wild Mushroom Ragout - Marge Perry
- Recipe Submitted by ADMIN on 09/26/2007
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
Directions
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
toss.
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.
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
toss.
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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