Pork Roast with Three-Mushroom Ragout

Yield: 5 servings (serving size: 3 ounces pork, 1 cup sauce, and 1 cup noodles)

Ingredients

• 1  (3 1/2-ounce) package shiitake mushrooms
• 1/4  cup  all-purpose flour
• 1  cup  canned crushed tomatoes, divided
• 2  tablespoons  chopped fresh or 2 teaspoons dried thyme
• 2  (8-ounce) packages button mushrooms, cut in half
• 1  (8-ounce) package cremini mushrooms, cut in half
• 1  large onion, cut into 8 wedges
• 1/2  ounce  sun-dried tomatoes, packed without oil, quartered (about 6)
• 1 3/4  pounds  boned pork loin roast
• 1/2  teaspoon  salt
• 1/4  teaspoon  black pepper
• 5  cups  cooked medium egg noodles (about 4 cups uncooked pasta)

Preparation

Discard shiitake mushroom stems; cut caps into quarters.

Lightly spoon flour into a dry measuring cup; level with a knife. Combine flour, 1/2 cup crushed tomatoes, and thyme in an electric slow cooker; stir well with a whisk. Add all mushrooms, onion, and sun-dried tomatoes.

Trim fat from pork. Sprinkle pork with salt and pepper; place on top of mushroom mixture. Pour 1/2 cup crushed tomatoes over pork. Cover with lid; cook on high heat for 1 hour. Reduce heat setting to low; cook 7 hours. Remove pork from slow cooker; cut into slices. Serve over noodles.

Nutritional Information

Calories:

460 (22% from fat)

Fat:

11.2g (sat 3.4g,mono 4.4g,poly 1.8g)

Protein:

34g

Carbohydrate:

56g

Fiber:

6g

Cholesterol:

117mg

Iron:

5.6mg

Sodium:

444mg

Calcium:

62mg