| 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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