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Pork and Mushroom Ragoût
Pork and Mushroom Ragout
Yield: Makes 6 servings
Ingredients:
Nonstick cooking spray
1boneless pork loin roast (1-1/4 pounds)
1-1/4cups canned crushed tomatoes, divided
2tablespoons cornstarch
2teaspoons dried savory
3sun-dried tomatoes, chopped
1package (8 ounces) sliced fresh mushrooms
1large onion, sliced
1teaspoon black pepper
3cups hot cooked noodles
Preparation:
1.Spray large nonstick skillet with cooking spray; heat over medium heat until hot. Brown roast on all sides; set aside.2.Place 1/2 cup crushed tomatoes, cornstarch, savory and sun-dried tomatoes in slow cooker; mix well. Layer mushrooms, onion and pork over tomato mixture.3.Pour remaining 3/4 cup crushed tomatoes over pork; sprinkle with pepper. Cover; cook on LOW 4 to 6 hours or until internal temperature of pork reaches 165°F when tested with meat thermometer inserted into thickest part of roast.4.Transfer roast to cutting board; tent with foil. Let stand 10 to 15 minutes. (Internal temperature will continue to rise 5° to 10°F during stand time.) Slice roast. Serve with sauce over hot cooked noodles.
Nutritional Information:
Serving Size:
Fiber
3 g
Carbohydrate
33 g
Cholesterol
68 mg
Saturated Fat
2 g
Total Fat
7 g
Calories from Fat
22 %
Calories
275
Protein
21 g
Sodium
169 mg
Dietary Exchange:
Vegetable
1
Starch
2
Meat
2
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Next: Pork and Plum Kabobs, Pork and Sweet Potato Skillet, Pork and Vegetable Stew with Noodles, Pork Burritos, Pork Burritos,
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