Mushroom
Pork Ragout Recipe
Savory,
quickly made pork is luscious served in a delightful tomato gravy over noodles.
It’s a nice change from regular pork roast. I serve it with broccoli or green
beans on the side.
Ingredients
:
1
pork tenderloin (3/4 pound)
1/8
teaspoon salt
1/8
teaspoon pepper
1-1/2
cups sliced fresh mushrooms
3/4
cup canned crushed tomatoes
3/4
cup reduced-sodium chicken broth, divided
1/3
cup sliced onion
1
tablespoon chopped sun-dried tomatoes (not packed in oil)
1-1/4
teaspoons dried savory
1
tablespoon cornstarch
1-1/2
cups hot cooked egg noodles
Rub
with salt and pepper; cut in half. Place in a 6-qt. electric pressure cooker.
Top with sliced mushrooms, tomatoes, 1/2 cup broth, the onion, sun-dried
tomatoes and savory.
Lock
lid and close pressure-release valve. Adjust to pressure-cook on high for 6
minutes. Quick-release pressure. (A thermometer inserted in the pork should
read at least 145°.) Remove pork; keep warm.
In
a small bowl, mix cornstarch and remaining broth until smooth; stir into the
pressure cooker. Select the saute setting
and
adjust for low heat. Simmer, stirring constantly, until thickened, 1-2 minutes.
Nutrition
Facts :
1
serving: 387 calories, 8g fat (2g saturated fat), 119mg cholesterol, 613mg
sodium, 37g carbohydrate (8g sugars, 4g fiber), 43g protein. Diabetic
Exchanges: 5 lean meat, 2 vegetable, 1 starch.