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December 03, 2006
Slow Food is Good Food
There's something about slow-simmered food that makes it taste soo good. Combine everything in a pot and 6 hours later - whala - a juicy, flavorful hot meal's ready to enjoy. I made brown rice instead of the egg noodles, added artichoke hearts and tossed together a green salad to round out the meal.
Pork Roast with Three-Mushroom Ragout
1 (3 1/2-ounce) package shiitake mushrooms
1/4 cup all-purpose flour
1 cup canned crushed tomatoes, divided
2 tablespoons chopped fresh or 2 teaspoons dried thyme
2 (8-ounce) packages button mushrooms, cut in half
1 (8-ounce) package cremini mushrooms, cut in half
1 large onion, cut into 8 wedges
1/2 ounce sun-dried tomatoes, packed without oil, quartered (about 6)
1 3/4 pounds boned pork loin roast
1/2 teaspoon salt
1/4 teaspoon black pepper
5 cups cooked medium egg noodles (about 4 cups uncooked pasta)
Discard shiitake mushroom stems; cut caps into quarters.
Lightly spoon flour into a dry measuring cup; level with a knife. Combine flour, 1/2 cup crushed tomatoes, and thyme in an electric slow cooker; stir well with a whisk. Add all mushrooms, onion, and sun-dried tomatoes.
Trim fat from pork. Sprinkle pork with salt and pepper; place on top of mushroom mixture. Pour 1/2 cup crushed tomatoes over pork. Cover with lid; cook on high heat for 1 hour. Reduce heat setting to low; cook 7 hours. Remove pork from slow cooker; cut into slices. Serve over noodles.
Yield: 5 servings (serving size: 3 ounces pork, 1 cup sauce, and 1 cup noodles)
CALORIES 460(22% from fat); FAT 11.2g (sat 3.4g,mono 4.4g,poly 1.8g); PROTEIN 34g; CHOLESTEROL 117mg; CALCIUM 62mg; SODIUM 444mg; FIBER 6g; IRON 5.6mg; CARBOHYDRATE 56g
Posted by Lisa at December 3, 2006 07:04 PM
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