Pork Roast with Three Mushroom Ragout

SERVES: 4

COOK TIME: 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 pound boneless pork loin roast
1/4 teaspoon salt
1/4 teaspoon ground pepper

What to Do

Whisk together 1/2 can of tomatoes and flour in a 5- to 6-quart slow cooker. Add mushrooms, onion, and sun-dried tomatoes.
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.
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.