ROSEMARY PORK WITH MUSHROOMS
1 tablespoon olive oil
1 cup shallot mushrooms, chopped
2 pounds boneless pork roast, sliced
1 can diced tomatoes (14-oz.)
1 tablespoon rosemary
½ tablespoon thyme
1 tablespoon powdered garlic or 4 cloves, minced
1 green onion with stalk, chopped
- Heat oil in skillet until shimmering and brown pork on both sides.
- Drain meat and put in Crock Pot or Dutch oven.
- Add remaining ingredients and stir.
- Cover and cook on low heat for 6 to 8 hours or high for 4 hours.