RECIPE: Crock Pot Celebration Weekend with RED GOLD TOMATOES! / Slow Cooker Stuffed Pork Roast with Mushroom and Tomatoes



Slow Cooker Stuffed Pork Roast with Mushroom and Tomatoes

Ingredients

Filling
1 1/4 cups Gluten Free  or regular bread crumbs
1/3 cup red pepper, diced
1 cup mild Italian sausage, casings removed and cooked until browned
3 sun-dried tomato slices, soaked in hot water for 15-20 minutes then drained
2 Tbsp. parsley
1 Tbsp. fresh thyme
1/4 cup grated Parmesan cheese
2 cloves garlic, minced

Pork and Sauce
3 lb. pork roast
1 can (15.5 oz.) RED GOLD crushed tomatoes
3 Tbsp. flour
1 1/2 Tbsp. thyme, chopped
1 lb. Crimini mushrooms, sliced
1/2 lb. Shitaki mushrooms, sliced
1 large yellow onion, chopped
1/2 oz. sun-dried tomatoes (8 slices), soaked in hot water for 15-20 minutes then drained

Directions:

Brine pork roast  in salt water (1/4 cup salt) for one hour or overnight.

Add all filling ingredients to a food processor. Process until the filling is well blended, about 20 seconds.

Remove pork roast from the brine. Rinse well and pat dry. Slice top 1/3 of the roast until you are 1/2" from opposite side without cutting through. Reverse direction and slice to the opposite side until you are 1/2" from the other side. Your goal is a 1/2" thick square meat to roll. Spread an even amount of filling over the flat pork, leaving 1" away from the top and bottom.


Roll pork up and using kitchen twine, tie up roast spacing the loops apart by 1".


In a slow cooker place 1/2 can of tomatoes and flour and mix well. Add the rest of the ingredients and place the roast on top. Salt and pepper the roast, then pour the rest of the tomatoes over the roast. Cook on high for one hour. Reduce heat to low for 5-6 hours.






Note: Midway through cooking (about 3 hours) remove 1/2 the juice from the slow cooker and reserve. Add reserved juice (approx. 2 cups) to a sauce pan with a splash of cream sherry and reduce until slightly thickened (about 1/2 cup to 3/4 cup.)



Remove pork from the slow cooker and let rest for 5-10 minutes on a cutting board. Remove twine and slice the pork. Serve with mushrooms and tomatoes on the side. Drizzle pork with sauce reduction.




Comments

  1. Oh my goodness - Sunday Gravy in the slow cooker! I cannot wait to give this a try! I am so happy I found this recipe! I will let you know when I make it and post pictures!!

    ReplyDelete

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