I got this recipe from Cooking Light, one of my favorite magazines. My 14 yo daughter and I rush to the mailbox to see who is the first to view the recipes. She usually wins...LOL
Pork Roast with Three-Mushroom Ragout
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 (I used a 2-3 pound roast)
1/2 teaspoon salt
1/4 teaspoon black pepper
5 cups cooked medium egg noodles (about 4 cups uncooked pasta)
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.
Yield: 5 servings (serving size: 3 ounces pork, 1 cup sauce, and 1 cup noodles)
To see other Slow Cooking recipes stop by Sandra at Diary of a Stay at Home Mom blog and check them out. She also has a cooking blog too. Who needs cookbooks when we have Sandra???!!