Pork Roast With Wild Mushroom Ragout – Marge Perry

Pride is the worst viper in the heart. It is the first sin that ever entered into the universe. It lies lowest of all in the foundation of the whole building of sin. Of all lusts, it is the most secret, deceitful, and unsearchable in its ways of working. It is ready to mix with everything. Nothing is so hateful to God, contrary to the spirit of the Gospel, or of so dangerous consequence. There is no one sin that does so much to let the devil into the hearts of the saints and expose them to his delusions.

Jonathan Edwards

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	T	Fresh thyme leaves
1 3/4	lb	Boneless pork loin rib
		roast trimmed all
		visible
		fat
1/2	t	Salt
1/4	t	Pepper
6		milligrams sodium.

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.  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. 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.
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. Remove pork from pot; allow to
stand 5 to 10  minutes before cutting into 1/2-inch slices. 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,  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.

A Message from our Provider:

“Jesus feels your pain”

Nutrition (calculated from recipe ingredients) ---------------------------------------------- Calories: 447 Calories From Fat: 167 Total Fat: 18.6g Cholesterol: 92.3mg Sodium: 687.3mg Potassium: 1685.4mg Carbohydrates: 35.6g Fiber: 7g Sugar: 7.9g Protein: 38.7g