Slow Cooker Parmesan Basil Pork Roast

Progresso™ Recipe Starters™ creamy Parmesan basil cooking sauce makes a luscious weeknight pork roast and savory sauce that's perfect to smother fettuccine or linguine.

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Servings 8

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ingredients 9
Prep Time 10 min
Total Time 7 hr 25 min

Ingredients

3: lb boneless pork shoulder

3: cloves garlic, finely chopped

1: can (18 oz) Progresso™ Recipe Starters™ creamy Parmesan basil cooking sauce

1/4: cup dry white wine

1/4: cup all-purpose flour

1/3: cup shredded Parmesan or Asiago cheese

: Hot cooked fettuccine or linguine, if desired

Garnishes, If Desired

: Additional shredded Parmesan or Asiago cheese

: Chopped fresh basil leaves or parsley

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Directions

1 Rub pork with 1 1/4 teaspoons salt and 1/4 teaspoon pepper.
2 Spray 3 1/2- to 4-quart slow cooker with cooking spray. Place pork in slow cooker. Sprinkle with garlic. Reserve 1/2 cup cooking sauce; refrigerate while pork is cooking. Pour remaining cooking sauce and wine over pork. Cover; cook on Low heat setting 7 to 8 hours or until pork is tender.
3 Remove pork from slow cooker; set aside and keep warm. In small bowl, mix reserved cooking sauce and flour until smooth. Gradually stir flour mixture into sauce in slow cooker. Increase heat setting to High; cover and cook about 15 minutes longer, stirring occasionally, until sauce has thickened. Stir cheese into sauce in slow cooker until melted. Cut pork into slices. Serve pork over fettuccine with sauce; sprinkle with additional cheese and basil.

EXPERT TIPS

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Expert Tips

Leftovers and your favorite cheese and sandwich fixins' taste great on ciabatta or focaccia bread as a grilled panini!

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving

Calories: 410
Calories from Fat: 230),

% Daily Value

Total Fat: 25g; 25%
(Saturated Fat 9g, 9% Trans Fat 0g 0% ),
Cholesterol: 115mg; 115%;
Sodium: 350mg; 350%;
Total Carbohydrate: 6g; 6%
(Dietary Fiber 0g 0% Sugars 0g 0% ),
Protein: 39g; 39%

% Daily Value*:

Vitamin A: 0%;
Vitamin C: 0%;
Calcium: 8%;
Iron: 8%;

Exchanges:

1/2 Starch; 0 Fruit; 0 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 5 1/2 Lean Meat; 0 High-Fat Meat; 1 1/2 Fat;