Pressure-Cooker Mushroom Pork Ragout

Name: Pressure-Cooker Mushroom Pork Ragout
Prep time: 20 min
Cook time: 10 min
Total time: 30 min
Yield: 2 servings.
Cuisine: Comfort Food Dinner Recipes, Comfort Food Recipes
Ingredients: 1 pork tenderloin (3/4 pound); 1/8 teaspoon salt; 1/8 teaspoon pepper; 1-1/2 cups sliced fresh mushrooms; 3/4 cup canned crushed tomatoes; 3/4 cup reduced-sodium chicken broth, divided; 1/3 cup sliced onion; 1 tablespoon chopped sun-dried tomatoes (not packed in oil); 1-1/4 teaspoons dried savory; 1 tablespoon cornstarch; 1-1/2 cups hot cooked egg noodles

Savory, quickly made pork is luscious served in a delightful tomato gravy over noodles. It’s a nice change from regular pork roast. I serve it with broccoli or green beans on the side. —Connie McDowell, Greenwood, Delaware.

Ingredients

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

Directions

Cut pork tenderloin in half; rub with salt and pepper; cut in half. Place in a 6-qt. electric pressure cooker. Top with sliced mushrooms, tomatoes, 1/2 cup broth, the onion, sun-dried tomatoes and savory.
Lock lid and close pressure-release valve. Adjust to pressure-cook on high for 6 minutes. Quick-release pressure. (A thermometer inserted in the pork should read at least 145°.) Remove pork; keep warm.
In a small bowl, mix cornstarch and remaining broth until smooth; stir into the pressure cooker. Select the saute setting
and adjust for low heat. Simmer, stirring constantly, until thickened, 1-2 minutes.

Nutrition Facts

1 serving: 387 calories, 8g fat (2g saturated fat), 119mg cholesterol, 613mg sodium, 37g carbohydrate (8g sugars, 4g fiber), 43g protein. Diabetic Exchanges: 5 lean meat, 2 vegetable, 1 starch.