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
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
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.
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.