Slow Cooker Pork Roast w/Mushroom Ragout & the Blizzard

The blizzard came with a vengeance, delivering 19.8” of snow from late Saturday through 1:00 a.m. this morning ~ making this the 5th heaviest snow in history for this area.  The howling winds that came with it left 4-foot snowdrifts in some spots, and only an inch of snow in a few other places.

 

It’s that eerie howling wind that so unsettles me and puts me on edge…  

Our version of a sea wall!

  

Thankfully, New England’s win made it all better and a great diversion!

Brady & Kraft - the Champions!

On with the slow cooker ~ if you like tender pork, mushrooms and an easy dish to make for dinner, this recipe may be just right for you.

I like all mushrooms, especially the full flavor of cremini mushrooms.  Cremini mushrooms are dark brown with a slightly firmer texture than the everyday button variety.  So I knew when I saw this recipe in my Southern Living Slow-Cooker Cookbook, that it was a must try.

Serve it with hot cooked egg noodles, or mashed potatoes, to round out your easy meal.

When all was eaten and done, I thought it was good, whereas Bill liked it more than I did.  I hope you like it too, if you try it.


Pork Roast w/Mushroom Ragout 
Adapted

Ingredients:

1 cup crushed tomatoes, divided
¼ cup flour
2 teaspoons dried thyme
1 (16-ounce) package button mushrooms, cut in half
1 (8-ounce) package cremini mushrooms, cut in half
1 large onion, cut into 8 wedges
½ ounce dried tomatoes, packed without oil, quartered, about 6
1¾ pounds boneless pork loin roast
½ teaspoon salt
½ teaspoon seasoned pepper 

Method:

Combine ½ cup crushed tomatoes, flour and thyme in a 5-quart slow cooker.

Stir well with a whisk.
Add all mushrooms, onion and dried tomatoes.
Trim fat from pork, sprinkle with salt and pepper.
Place meat on top of mushroom mixture.
Pour remaining ½ cup crushed tomatoes over pork.
Cover and cook on HIGH 1 hour.
Reduce heat to LOW, cook 7 hours.
Remove pork from slow cooker, cut into slices.
Makes 5 servings

ENJOY!