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Pork Roast with Mushroom-Leek Compote

Pork Roast with Mushroom-Leek Compote
  • Prep 15 min
  • Total 7 hr 20 min
  • Ingredients 7
  • Servings 10
Looking for a slow-cooked hearty dinner? Then check out this pork roast made with sliced mushrooms – served with mushroom and leek compote.
Updated October 20, 2016

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) sliced mushrooms, undrained
  • 1 package (1.8 oz) leek soup and recipe mix

Steps

  • 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.

  • Stir compote mixture into mashed potatoes for a rich side dish.
  • Carve roast with a sharp carving knife or electric knife.

Nutrition Facts

Serving Size: 1 Serving
Calories
280
Calories from Fat
120
Total Fat
13g
21%
Saturated Fat
4g
21%
Trans Fat
0g
Cholesterol
85mg
29%
Sodium
730mg
30%
Potassium
510mg
15%
Total Carbohydrate
8g
3%
Dietary Fiber
1g
6%
Sugars
3g
Protein
31g
% Daily Value*:
Vitamin A
10%
10%
Vitamin C
4%
4%
Calcium
4%
4%
Iron
10%
10%
Exchanges:
0 Starch; 0 Fruit; 1/2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 1 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 0 Fat;
Carbohydrate Choice
1/2
*Percent Daily Values are based on a 2,000 calorie diet.
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