Welcome to this slow cooker/crockpot blog. I believe slow cookers are the best thing to happen to modern day cooks. I used mine often when I worked outside the home and continue to do so even in retirement. It is so nice to put food on and forget about it. Slow cookers also allow us to cook many things we would normally have to use the oven for; what a relief in hot Texas weather! Some of these recipes are mine, many are ones I have collected over the years.

Wednesday, July 18, 2012


1 can (14 1/2-oz) diced tomatoes, undrained
1 can (6-oz) tomato paste
2 green bell peppers, chopped
1 pkg (8-oz) sliced fresh mushrooms
1 small onion, chopped
1 lb pork tenderloin
1 tsp oregano
2 cups whole-grain penne, raw
1 tbsp cornstarch
1/4 cup water
1 cup shredded mozzarella cheese
2 tbsp grated Parmesan cheese

Pour the tomatoes and tomato paste into a slow cooker or crockpot; stir together to blend well.  Stir in the bell peppers, mushrooms, and onion.

Cut the pork into 8 to 10 pieces approximately 1/2-inch thick.  Sprinkle the oregano over the meat; place into the cooker.  Using the back of a large spoon, press the meat into the tomato mixture.  Place the lid on the cooker and cook on low 4 to 5 hours or on high 2 1/2 to 3 hours.

Cook the penne according to the package directions, omitting salt called for. 

Transfer the meat to a plate leaving the sauce in the cooker.  Cover meat with foil to keep warm. 

Mix the cornstarch and water together until smooth; add to the sauce and stir.  Cover and cook another 6 to 8 minutes until thickened.

Drain the penne and spoon into serving bowls.  Top with the meat, sauce, and cheeses.
Yield: 4 servings.

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