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Ingredients
- 1 package (3-1/2 ounces) shitake mushrooms
- 1-3/4 pounds boneless pork loin roast
- 1/4 cup all-purpose flour
- 1/2 teaspoon salt
- 1 cup canned crushed tomatoes, divided
- 1/4 teaspoon black pepper
- 2 tablespoons chopped fresh or 2 teaspoons dried thyme
- 5 cups hot cooked medium egg noodles (about 4 cups uncooked pasta)
- 2 packages (8 ounces each) button mushrooms, cut in half
- Fresh thyme sprigs, optional
- 1 package (8 ounces) cremini mushrooms, cut in half
- Discard shitake mushroom stems, cut caps into quarters.
- 1 large onion, cut into 8 wedges
- 1/2 ounce sun-dried tomatoes, packed without oil, quartered (about 6)
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Recipe Info
Category : Crock Pot
Rating : 0
Contributor : marc
Print Recipe
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Directions
Lightly spoon flour into a dry measuring cup; level with a knife. Combine flour, 1/2 cup crushed tomatoes and thyme in a 5-quart electric slow cooker; stir well with a whisk. 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 cup crushed tomatoes over pork. Cover and cook on HIGH 1 hour. Reduce heat to LOW and cook 7 hours.. Remove pork from the cooker, cut into slices. Serve pork and sauce over noodles. Garnish with thyme sprigs, if desired. Makes 5 servings (serving size, 3 ounces pork, 1 cup sauce and 1 cup noodles).
Nutritional info: 460 calories, 11.2 grams fat, 6 grams fiber, 444 mg sodium.
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