| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats | New Jersey | 2send, Crockpot, Meat | 5 | servings |
INGREDIENTS
| 3 1/2 | oz | Fresh shiitake mushrooms; OR 8-medium mushrooms |
| 1 | lb | Portobello mushrooms |
| 3/4 | oz | Mixed dried wild mushrooms or 1-cup; such as porcini and shiitake |
| 2 1/2 | oz | Sun-dried tomatoes or 1-cup |
| 1 | c | Thinly sliced onion |
| 1 | c | Canned crushed tomato; divided use |
| 2 | tb | Fresh thyme leaves |
| 1 3/4 | lb | Boneless pork loin rib roast; trimmed all visible fat |
| 1/2 | ts | Salt |
| 1/4 | ts | Pepper |
INSTRUCTIONS
TWO-FOR-ONE: Slice the roast diagonally into thick pieces for the first night and serve with rice or potatoes. For the second meal, cut the meat into 3/4-inch pieces and reheat with the mushrooms and more crushed tomato. Toss with cooked pasta, and you've got a delicious, no-fuss pasta dinner. 1. Remove stems from fresh mushrooms. Quarter the shiitakes. Quarter the portobello and cut into 1/4-inch-thick slices. Dry mushrooms: shake clean in a strainer/sieve. 2. Combine fresh and dried mushrooms, sun-dried tomatoes, onion, 1/2 cup crushed canned tomatoes, and fresh thyme in the bowl of the slow cooker and toss. 3. Sprinkle the entire surface of the meat with salt and pepper; place on top of the vegetables. Pour the remaining 1/2 cup crushed tomatoes over meat and cook on low for 8 hours. 4. Remove pork from pot; allow to stand 5 to 10 minutes before cutting into 1/2-inch slices. 5. Serve mushroom ragout remaining in slow cooker with sliced pork. Servings: 5. Per serving: 443 calories, 8.9 grams dietary fiber, 13.5 grams fat (27% cff), 4.4 grams saturated fat, 99 milligrams cholesterol, 600 milligrams sodium. Recipe by Marge Perry for the Bergen Record, Hackensack, N.J http://www.bergen.com/food/marge1209199812095.htm Dec 9, 1998 Recipe by: Marge Perry, New Jersey (Bergen Record, 1998) Posted to EAT-LF Digest by kitpath@earthlink.net on Dec 20, 1998, converted by MM_Buster v2.0l.
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