Pork Roast With Three-Mushroom Ragout

• 1 (3 1/2-ounce) package shiitake mushrooms
• 1/4 cup all-purpose flour
• 1 cup canned crushed tomatoes, divided
• 2 tablespoons chopped fresh or 2 teaspoons dried thyme
• 2 (8-ounce) packages button mushrooms, cut in half
• 1 (8-ounce) package cremini mushrooms, cut in half
• 1 large onion, cut into 8 wedges
• 1/2 ounce sun-dried tomatoes, packed without oil, quartered (about 6)
• 1 3/4 pounds boned pork loin roast
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 5 cups cooked medium egg noodles (about 4 cups uncooked pasta)

1. Discard shiitake mushroom stems; cut caps into quarters.
2. Lightly spoon flour into a dry measuring cup; level with a knife. Combine flour, 1/2 cup crushed tomatoes, and thyme in an electric slow cooker; stir well with a whisk. Add all mushrooms, onion, and sun-dried tomatoes.
3. Trim fat from pork. Sprinkle pork with salt and pepper; place on top of mushroom mixture. Pour 1/2 cup crushed tomatoes over pork. Cover with lid; cook on high heat for 1 hour. Reduce heat setting to low; cook 7 hours. Remove pork from slow cooker; cut into slices. Serve over noodles.
4. MyRecipes is working with
5. , the Partnership for a Healthier America, and USDA's MyPlate to give anyone looking for healthier options access to a trove of recipes that will help them create healthy, tasty plates. For more information about creating a healthy plate, visit
6. .

shiitake mushrooms, allpurpose, tomatoes, thyme, button mushrooms, cremini mushrooms, onion, tomatoes, loin roast, salt, black pepper, egg noodles

Taken from www.myrecipes.com/recipe/pork-roast-with-three-mushroom-ragout (may not work)