Mushroom Pork Ragout Recipe

4 2 2
Mushroom Pork Ragout Recipe
Mushroom Pork Ragout Recipe photo by Taste of Home
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Mushroom Pork Ragout Recipe

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4 2 2
Publisher Photo
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.”
MAKES:
2 servings
TOTAL TIME:
Prep: 20 min. Cook: 3 hours
MAKES:
2 servings
TOTAL TIME:
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 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.
Originally published as Mushroom Pork Ragout in Cooking for 2 Spring 2008, p18

Nutritional Facts

1 each: 360 calories, 7g fat (2g saturated fat), 122mg cholesterol, 309mg sodium, 32g carbohydrate (3g sugars, 3g fiber), 40g protein. Diabetic Exchanges: 5 lean meat, 2 vegetable, 1 starch.

  • 1 pork tenderloin (3/4 pound)
  • 1/8 teaspoon salt
  • 1/8 teaspoon pepper
  • 1 tablespoon cornstarch
  • 3/4 cup 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
  1. 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.
  2. Cover and cook on low for 3-4 hours or until a meat thermometer reads 160°.
  3. Remove meat and cut into slices. Stir cooking juices until smooth; serve with pork and noodles. Yield: 2 servings.
Originally published as Mushroom Pork Ragout in Cooking for 2 Spring 2008, p18

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Reviews forMushroom Pork Ragout

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MY REVIEW
tt2b123 User ID: 1638440 232390
Reviewed Sep. 6, 2015

"This was very easy to make and the pork was tender."

MY REVIEW
susanbd21 User ID: 6190849 103526
Reviewed Apr. 18, 2013

"Yum times two. 1. its a crockpot recipe so yay on doing almost nothing to make dinner. 2. tastes like heaven. I'll be doubling the sauce next time because I served it just with bread and do not believe it would have had enough juice for pasta. I also think some more mushrooms/veggies are in order. Maybe carrots!"

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