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Mushroom Pork Ragout Recipe

Photo by: Taste of Home

Savory, slow-cooked pork is luscious draped in a delightful tomato gravy and served over noodles. Connie McDowell of Greenwood, Delaware says, “It’s a nice change from regular pork roast. I serve it with broccoli or green beans on the side.”

This recipe is:

Healthy

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2 Servings
Prep: 20 min. Cook: 3 hours

Ingredients

1 pork tenderloin (3/4 pound)
1/8 teaspoon salt
1/8 teaspoon pepper
1 tablespoon cornstarch
3/4 cup canned crushed tomatoes, divided
1 tablespoon chopped sun-dried tomatoes (not packed in oil)
1-1/4 teaspoons dried savory
1-1/2 cups sliced fresh mushrooms
1/3 cup sliced onion
1-1/2 cups hot cooked egg noodles

Directions

Rub pork with salt and pepper; cut in half. In a 1-1/2-qt. slow cooker, combine the cornstarch, 1/2 cup crushed tomatoes, sun-dried tomatoes and savory. Top with mushrooms, onion and pork. Pour remaining tomatoes over pork.
Cover and cook on low for 3-4 hours or until a meat thermometer reads 160°.
Remove meat and cut into slices. Stir cooking juices until smooth; serve with pork and noodles. Yield: 2 servings.

Nutrition Facts: 5 ounces cooked pork and 3/4 cup sauce with 3/4 cup noodles equals 360 calories, 7 g fat (2 g saturated fat), 122 mg cholesterol, 309 mg sodium, 32 g carbohydrate, 3 g fiber, 40 g protein. Diabetic Exchanges: 5 lean meat, 1 starch, 1 vegetable.

Mushroom Pork Ragout published in Cooking for 2 Spring 2008, p18