Pork & Tomato Ragout - Crock Pot

This recipe sounds delicious, pork loin, tomatoes, potatoes and other goodies, delish!!! It does take a small amount of prep time with frying the pork and all but I think it will be worth it!

With these amounts it makes 8 servings with approz. 1 & 1/4 cups per serving. At 8 points plus per serving it is a healthy option! **That is if you don't personally finish the bottle of wine you just had to open. lol**

Come back later and as long as I can remember I will post photos.

INGREDIENTS

2 pounds lean pork top loin roast, cut into 1 inch pieces

1/4 cup all purpose flour

2 tablespoons olive oil

1 & 1/4 cup white wine (try to share :)

2 pounds red potatoes, cut into 1/2 inch squares (I used russets so I hope that doesn't ruin my recipe)

1 can diced tomatoes, undrained (14 1/2 oz)

1 cup finely chopped yellow onions

1 cup water

1/2 cup finely chopped celery (I did not have any celery so I just left them off)

2 cloves garlic, minced

1/2 teaspoon black pepper

1 cinnamon stick (I was being lazy and didn't want to look too hard for ours, so I substituted for a few pinches of cinnamon)

3 tablespoons chopped fresh parsley

DIRECTIONS

1. Toss pork with flour. Heat oil in large skillet over medium-high heat until hot. Add pork to skillet and brown on all sides. Transfer to crock pot slow cooker.

2. Add wine to skillet; bring to a boil, scraping up browned bits from bottom of skillet. Pour into crock pot.

3. Add all remaining ingredients except parsley. Cover, cook on LOW for 6-8 hours or until pork and potatoes are tender. Remove and discard cinnamon stick. Adjust seasonings, if desired. To serve, sprinkle with parsley.

4. Enjoy!