Pork Roast with Wild Mushroom Ragout - Marge Perry

Categories: 2send, Crockpot, Meat
Yield: 5 servings

3 1/2 oz Fresh shiitake mushrooms; OR
-8-medium mushrooms
1 lb Portobello mushrooms
3/4 oz Mixed dried wild mushrooms
-or 1-cup; such as porcini
-and shiitake
2 1/2 oz Sun-dried tomatoes or 1-cup
1 c Thinly sliced onion
1 c Canned crushed tomato;
-divided use
2 tb Fresh thyme leaves
1 3/4 lb Boneless pork loin rib
-roast; trimmed all visible
-fat
1/2 ts Salt
1/4 ts Pepper

TWO-FOR-ONE: Slice the roast diagonally into thick pieces for the first
night and serve with rice or potatoes. For the second meal, cut the meat
into 3/4-inch pieces and reheat with the mushrooms and more crushed tomato.
Toss with cooked pasta, and you've got a delicious, no-fuss pasta dinner.

1. Remove stems from fresh mushrooms. Quarter the shiitakes. Quarter the
portobello and cut into 1/4-inch-thick slices. Dry mushrooms: shake clean
in a strainer/sieve.

2. Combine fresh and dried mushrooms, sun-dried tomatoes, onion, 1/2 cup
crushed canned tomatoes, and fresh thyme in the bowl of the slow cooker and
toss.

3. Sprinkle the entire surface of the meat with salt and pepper; place on
top of the vegetables. Pour the remaining 1/2 cup crushed tomatoes over
meat and cook on low for 8 hours.

4. Remove pork from pot; allow to stand 5 to 10 minutes before cutting into
1/2-inch slices.

5. Serve mushroom ragout remaining in slow cooker with sliced pork.

Servings: 5. Per serving: 443 calories, 8.9 grams dietary fiber, 13.5 grams
fat (27% cff), 4.4 grams saturated fat, 99 milligrams cholesterol, 600
milligrams sodium.

Recipe by Marge Perry for the Bergen Record, Hackensack, N.J
http://www.bergen.com/food/marge1209199812095.htm Dec 9, 1998

Recipe by: Marge Perry, New Jersey (Bergen Record, 1998)

Posted to EAT-LF Digest by kitpath@earthlink.net on Dec 20, 1998, converted
by MM_Buster v2.0l.

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