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Mushroom Pork Ragout

 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


  • 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


  • 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.
Nutritional 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,

2 of 2

Mushroom Pork Ragout (continued)

Nutritional Facts: 1 starch.
Wine: Light-Bodied Red Wine: Enjoy this recipe with a light-bodied red wine such as Pinot Noir.