Slow Cooker Pork Cacciatore

4 from 1 ratings

A slow cooker recipe of pork tenderloin and vegetables simmered with tomatoes, served over pasta and sprinkled with Parmigiano-Reggiano. Recipe courtesy of Hunt’s.

Servings

servings

Ingredients

1 14.5-ounce can diced tomatoes, un-drained, such as hunt's
1 6-ounce can tomato paste, such as hunt's
2 large green bell peppers, chopped
1 8-ounce package sliced fresh button mushrooms
1 small yellow onion, chopped
1 pound pork tenderloin
1 teaspoon dried oregano
2 cup dry multi-grain penne pasta, uncooked
1 tablespoon cornstarch
¼ cup water
1 cup shredded part-skim mozzarella cheese
2 tablespoon grated parmigiano-reggiano

Directions

Mix the tomatoes with their juices and tomato paste in a slow cooker until blended. Stir in the peppers, mushrooms, and onions.
Cut the meat into 8 pieces; pound to ½-inch thick. Sprinkle with the oregano. Add to the slow cooker; press into the sauce with the back of a spoon. Cover with the lid; cook on low for 4 to 4 ½ hours or on high for 2½ to 3 hours.
Cook the pasta as directed on package, omitting salt. Transfer the meat to a plate, reserving the sauce in the slow cooker; cover the meat to keep warm. Mix the cornstarch and water until blended. Add to the sauce; stir. Cook, covered, on high for 6 to 8 minutes or until thickened.
Drain the pasta; spoon onto serving plates. Top with the meat, sauce, and cheeses.