Pork Roast with Mushroom-Leek Compote

Looking for a slow-cooked hearty dinner? Then check out this pork roast made with Green Giant® sliced mushrooms – served with mushroom and leek compote.

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Servings 10

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ingredients 7
Prep Time 15 min
Total Time 7 hr 20 min

Ingredients

2: tablespoons olive or vegetable oil

1: boneless pork loin roast (3 to 4 lb)

3: leeks, cut into 1/2-inch slices

1/2: teaspoon salt

1/4: teaspoon pepper

2: jars (4.5 oz each) Green Giant® sliced mushrooms, undrained

1: package (1.8 oz) leek soup and recipe mix

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Directions

1 In 12-inch skillet, heat oil over medium-high heat. Add pork; cook 10 to 12 minutes, turning once, until browned on all sides.
2 Spray 5- to 6-quart slow cooker with cooking spray. In cooker, place leeks. Top with pork. Sprinkle with salt and pepper.
3 Cover; cook on Low heat setting 7 to 9 hours.
4 Transfer pork to cutting board; keep warm. Stir mushrooms with liquid and leek soup mix into leeks. Increase heat setting to High. Cover; cook 3 to 5 minutes longer or until compote is thickened. (Stir in additional water for a thinner compote, if desired.)
5 Cut pork into 1/4-inch-thick slices; place on serving platter. Serve with compote.