Mushroom Pork Ragout
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.” 2 ServingsPrep: 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 meat is tender.
- 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 gravy 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, 2 vegetable,