Pork Roast with Mushroom-Leek Compote

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  • 15 min prep time
  • 7 hr 20 min total time
  • 7 ingredients
  • 10 servings

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

Directions

  1. 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. 2 Spray 5- to 6-quart slow cooker with cooking spray. In cooker, place leeks. Top with pork. Sprinkle with salt and pepper.
  3. 3 Cover; cook on Low heat setting 7 to 9 hours.
  4. 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. 5 Cut pork into 1/4-inch-thick slices; place on serving platter. Serve with compote.

Notes

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Tips

Nutrition Information

Recipe Step Photos

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