Pork Roast with Three Mushroom Ragout

By carvalhohm

Ingredients

• 1 (14.5-ounce) can diced tomatoes with Italian herbs, divided
• 1/4 cup all-purpose flour
• 2 (12-ounce) packages sliced fresh button mushrooms
• 1 (8-ounce) package sliced fresh cremini mushrooms
• 1 (1-ounce) package dried porcini mushrooms
• 1 large onion, sliced vertically
• 6 sun-dried tomatoes, quartered
• 1 3/4 pounds boneless pork loin roast
• 1/4 teaspoon salt
• 1/4 teaspoon ground pepper

Details

Servings 4
Adapted from mrfood.com

Preparation

Step 1

Whisk together 1/2 can of tomatoes and flour in 5 to 6-quart slow cooker. Add mushrooms, onion, and sun-dried tomatoes.

Trim fat from pork. Sprinkle pork with salt and pepper; place on top of mushroom mixture. Pour remaining 1/2 can of tomatoes over pork.

Cover and cook on HIGH setting 1 hour. Reduce heat to LOW setting, and cook 7 hours. Remove pork from slow cooker; cut into large chunks. Serve with ragout over your choice of noodles.