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Pork and Mushroom Dinner

2 lbs. boneless pork roast, cut into 1 inch cubes
1 TBSP olive oil
1/2 lb. fresh mushrooms, sliced
1 medium onion, sliced
1 large can tomatoes, cut up
1 cup water
1/2 tsp. garlic powder
1 tsp. dried marjoram
1/2 tsp. dried thyme
1 tsp. chicken bouillon powder
1/3 c. cold water
3 TBSP all purpose flour
2 cups cooked rice


Brown cubed pork in hot oil, drain fat from pork. In a 3 1/2 to 5 quart crock pot, place mushrooms and onion. Add meat.

In a bowl, combine undrained tomatoes, water, marjoram, thyme, garlic, and bouillon powder. Pour over meat in crock pot.

Cover, cook on low heat for 8-10 hours or on high heat for 4 to 5 hours. During the last 15 minutes of cooking, combine flour and water and stir into pork mixture in crock pot. Cover and cook on high for 15 to 20 minutes or until thickened. Serve over hot rice. Makes 4 servings.


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