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Pork Roast with Three Mushroom Ragout

(3 Votes)
8 Hr

A ragout is a French stew with meat, poultry, or fish that's made with or without vegetables. In this version, you can use 3 packages of button mushrooms if cremini are not available. The slow cooker will be very full before cooking, but the mushrooms will shrink significantly during cooking.

What You'll Need

  • 1 (14.5-ounce) can diced tomatoes with Italian herbs, divided
  • 1/4 cup all-purpose flour
  • 2 (12-ounce) packages sliced fresh button mushrooms
  • 1 (8-ounce) package sliced fresh cremini mushrooms
  • 1 (1-ounce) package dried porcini mushrooms
  • 1 large onion, sliced vertically
  • 6 sun-dried tomatoes, quartered
  • 1 3/4 pounds boneless pork loin roast
  • 1/4 teaspoon salt
  • 1/4 teaspoon ground pepper

What to Do

  1. Whisk together 1/2 can of tomatoes and flour in a 5- to 6-quart slow cooker. Add mushrooms, onion, and sun-dried tomatoes.
  2. Trim fat from pork. Sprinkle pork with salt and pepper; place on top of mushroom mixture. Pour remaining 1/2 can of tomatoes over pork.
  3. Cover and cook on HIGH setting 1 hour. Reduce heat to LOW setting, and cook 7 hours. Remove pork from slow cooker; cut into large chunks. Serve with ragout over your choice of noodles.



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I LOVED this recipe. I like anything with Sun-dried Tomatoes & it gave a nice flavor to the pork. I would definitely serve this to company.

I am considering trying this in my pressure cooker. Sounds yummy. Love mushrooms.

I think I'll cook it the oven.


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