Slow-Cooker Pork Cacciatore

By aarrington

Nutritional info: 470 calories, 10g fat (4.5 g saturated), 75 mg cholesterol, 810 mg sodium, 55 g carbohydrate, 9 g fiber, 9 g sugars, 44 g protein

Ingredients

• 1 can (14 1/2 oz.) diced tomatoes, undrained
• 1 can (6 oz.) tomato paste
• 2 large green peppers, chopped
• 1 pkg. (8 oz.) sliced fresh mushrooms
• 1 small onion, chopped
• 1 pork tenderloin (1 lb.)
• 1 tsp. dried oregano leaves
• 2 C multi-grain penne pasta, uncooked
• 1 T cornstarch
• 1/4 C water
• 1 C shredded mozzarella cheese
• 2 T parmesan cheese

Preparation

Step 1

Mix tomatoes and tomato paste in slow cooker until well blended. Stir in vegetables

Cut meat into 8 pieces; pound to 1/2 inch thickness. Sprinkle with oregano. Add to slow cooker; press into sauce with back of spoon. Cover with lid; cook on low 4 - 4 1/2 hours (or on high 2 1/2 - 3 hours).

Cook pasta as directed on package, omitting salt. Transfer meat to lated, reserving sauce in slow cooker; cover meat to keep warm. Mix cornstarch and water until well blended. Add to sauce; stir. Cook, covered, on high 6 - 8 minutes or until thickened.

Drain pasta; spon into serving bowls. Top with meat, sauce and cheeses.