Savory slow-cooked 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
Mushroom Pork Ragout
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 3-4 hours, until meat is tender.
- Remove meat and cut into slices. Stir cooking juices until smooth; serve with pork and noodles.
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