Number 27, from my book called Secrets of Slow Cooking.
a boneless pork loin roast - about 1 1/2 pounds
1 1/2 cups canned crushed tomatoes, divided
2 tbl cornstarch
2 tsp. savory
sun-dried tomatoes, chopped
8 oz. package sliced mushrooms
1 large onion, sliced
cooked egg noodles or some other pasta.
Brown pork roast on all sides in a skillet with cooking spray or a little bit of oil.
Put half of tomatoes in crockpot with cornstarch, savory, and sun-dried tomatoes. Mix it up.
Put mushrooms, onion, and roast in crockpot. Pour the rest of the tomatoes over the roast and sprinkle with pepper.
Cook on low 4-6 hours until roast reaches internal temp of 165.
Put the roast on a cutting board and cover with foil. Let stand 10-15 minutes, then slice and serve with noodles. Pour sauce from crockpot over the plated food.