I know you have heard it before, but I am really bad about reading recipes. Here's my latest story...
Our most recent Suppa Club I voted for this recipe. I don't really like pork, but David loves it. I do really like mushrooms. I figured the worst case scenario I could just eat the mushrooms since there were going to be a lot of them. I figured choosing this recipe would motivate me to make a pork recipe. The day I was going to buy the ingredients I finally read through the entire recipe to discover I needed to cook this roast in a crock pot. Did I mention that I don't own a Crock Pot? At this point I was standing in the grocery store. I could not bring myself to buy a crock pot on the spot, so I put the pork roast down and decided to think about it for a few days. Then I read Molly's post about her Crock Pot not having a timer and how her pork all fell apart and decided if I was going to buy a Crock Pot that I better get one with a timer. A few days later Fred Meyer had a sale on Crock Pots and so I bought myself a brand new Crock Pot with a timer.
I never realized how expensive a blog can be! First you find yourself sending jelly to Norway, then you have to buy a Crock Pot, anther site wants me to make $135 worth of soup (don't worry David, we will not be eating $135 soup). The trouble is that it is so much fun! I am finding so many resources for recipes and ingredients.
This months recipe chosen by Ingrid was a Pork Roast with Three Mushroom Ragout from Cooking Light. The only minor changes I made were that I added a few Chanterelle mushrooms because there were only four Shiitake mushrooms left at the grocery store. I also used tomato sauce instead of crushed tomatoes because David can not eat whole tomatoes. Also eliminated the Sun-Dried ones as well.
5 servings (serving size: 3 ounces pork, 1 cup sauce, and 1 cup noodles)
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)
Discard shiitake mushroom stems; cut caps into quarters.
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.
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.