SLOW COOKER PORK TENDERLOIN CACCIATORE

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Ingredients:

  • 1 can (14.5 oz each) Diced Tomatoes, undrained
  • 1 can (6 oz each) Tomato Paste
  • 2 large green bell peppers, chopped
  • 1 pkg (8 oz each) sliced fresh button mushrooms
  • 1 small yellow onion, chopped
  • 1 pound pork tenderloin
  • 1 teaspoon dried oregano
  • 2 cups dry multi-grain penne pasta, uncooked
  • 1 tablespoon cornstarch
  • 1/4 cup water
  • 1 cup shredded part-skim mozzarella cheese
  • 2 tablespoons grated parmesan cheese

Directions:

Mix undrained tomatoes and tomato paste in slow cooker until blended. Stir in vegetables.

Cut meat into eight pieces; pound to 1/2-inch thickness. Sprinkle with oregano. Add to slow cooker; press into sauce with back of spoon. Cover with lid; cook on LOW 4 to 4-1/2 hours or on HIGH 2-1/2 to 3 hours.

Cook pasta as directed on package, omitting salt. Transfer meat to plate, reserving sauce in slow cooker; cover meat to keep warm. Mix cornstarch and water until blended. Add to sauce; stir. Cook, covered, on HIGH 6 to 8 minutes or until thickened.

Drain pasta; spoon onto serving plates. Top with meat, sauce and cheeses.

**Top each serving with 1 tablespoon chopped fresh basil or Italian parsley, if desired.

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