Recipe | "Slow-Cooker Pork Cacciatore" (Sent in by Dr. Kirsten Corda)

The ingredients in this recipe are flexible for special diets and includes pork loin, which is a lean meat. According to the Dietary Guidelines for Americans, 2010, choose a variety of protein foods, which include lean meat, seafood and poultry, eggs, beans and peas, soy products, and unsalted nuts and seeds.

Serves 4. Each 1 cup serving has 470 Calories; 55 gram Total Carbohydrates; 44 grams Protein; 10 grams Total Fat, 75 milligrams Cholesterol. Dinner Tonight videos are weekly cooking demonstration that provide healthy eating tips and are available at http://healthyliving.tamu.edu.
  • 1 can (14.5 ounces) diced garlic and olive oil tomatoes, undrained
  • 1 can (6 ounces) tomato paste
  • 1 large green bell pepper, chopped
  • 1 package sliced fresh mushrooms
  • 1 small onion, chopped
  • Italian seasoning, to taste
  • 1 pork tenderloin (about 1 pound)
  • 2 cups multi-grain penne pasta, cooked
  • 1 tablespoon cornstarch
  • 1/4 cup water
  • 1 cup 2% milk shredded Mozzarella cheese 
Directions: 

1. Mix tomatoes and tomato paste in slow cooker until well blended. Stir in vegetables and add Italian seasoning.

2. Cut meat into 8 pieces. Add to slow cooker; cover with lid. Cook low 4 to 4 1/2 hours.

3. Cook pasta as directed on package, omitting salt. When meat is cooked, transfer to plate reserving sauce in slow cooker. Cover meat to keep warm. Mix cornstarch and water until well blended. Add to sauce; stir. Cover and cook for 6-8 minutes.

4. Drain pasta; spoon onto plate. Top with meat, sauce and cheese.

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