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Slow Cooker Pork Cacciatore


Slow Cooker Pork Cacciatore

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.


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


  • 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 Cups dry multi-grain penne pasta, uncooked
  • 1 Tablespoon cornstarch
  • ¼ Cup water
  • 1 Cup shredded part-skim mozzarella cheese
  • 2 Tablespoons grated Parmigiano-Reggiano


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.