Savory Crock Pot Pork Roast Italiano

1. Place pork roast in 4 to 6 quart crock pot.

2. Pour spaghetti sauce, diced tomatoes, and red wine over the meat.

3. Cook on low 8 to 10 hours.

4. Remove meat and slice.

5. Add tomato paste to crock pot while slicing meat.

6. Cook an additional 10 minutes.

7. Serve over rice or pasta.

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Nutrient	Quantity
Total fats	160.7354 g
Protein	486.9718 g
Carbohydrates	32.147 g
Energy	3621.0079 kCal
Fatty acids, total saturated 18:3 undifferentiated	0.6828 g
Water	1281.134 g
Aspartic acid	48.0347 g
Calcium, Ca	188.1336 mg
Fatty acids, total polyunsaturated 20:2 n-6 c,c	0.5803 g
Fiber, total dietary	6.97 g
Carotene, beta	1531.7 g
Niacin	134.0487 mg
Hydroxyproline	1.2331 g
Vitamin A, RAE	147.3334 g
Fatty acids, total trans-polyenoic	0.5077 g
Arginine	32.0881 g
Riboflavin	4.467 mg
Fatty acids, total polyunsaturated 15:0	0.0363 g
Fatty acids, total trans-polyenoic 18:3 n-3 c,c,c (ALA)	0.6528 g
Fatty acids, total saturated 20:1	0.999 g
Glutamic acid	80.1642 g
Sodium, Na	934.4352 mg
Fatty acids, total saturated 16:1 undifferentiated	3.4669 g
Total lipid (fat)	160.7354 g
Manganese, Mn	0.6403 mg
Fructose	9.945 g
Proline	19.5121 g
Fatty acids, total saturated 16:0	31.9833 g
Fatty acids, total polyunsaturated 18:2 n-6 c,c	15.2864 g
Sucrose	0.51 g
Choline, total	1434.5198 mg
Fatty acids, total polyunsaturated 18:1 t	0.9248 g
Sugars, total	20.706 g
Serine	20.9588 g
Fatty acids, total saturated 10:0	0.0725 g
Fatty acids, total saturated 18:0	17.0182 g
Fatty acids, total saturated 20:4 undifferentiated	1.0155 g
Vitamin B-6	12.9155 mg
Selenium, Se	641.8648 g
Ash	22.5307 g
Vitamin D	362.6675 IU
Fatty acids, total saturated 18:1 undifferentiated	59.278 g
Pantothenic acid	12.4633 mg
Phenylalanine	20.3853 g
Copper, Cu	2.0168 mg
Betaine	51.4534 mg
Thiamin	10.021 mg
Retinol	18.1334 g
Methionine	13.247 g
Iron, Fe	16.6714 mg
Carbohydrate, by difference	32.147 g
Phosphorus, P	4184.8425 mg
Folate, total	20.4 g
Fatty acids, total polyunsaturated 18:2 t,t	0.5077 g
Tocopherol, gamma	0.884 mg
Lycopene	48898.8 g
Alanine	28.3872 g
Cholesterol	1450.67 mg
Valine	25.2099 g
Fatty acids, total polyunsaturated 20:3 undifferentiated	0.0363 g
Fatty acids, total saturated 18:2 undifferentiated	16.0526 g
Glycine	21.7765 g
Carotene, alpha	49.3 g
Glucose (dextrose)	9.775 g
Fatty acids, total saturated 14:0	1.8332 g
Zinc, Zn	39.3324 mg
Isoleucine	23.761 g
Maltose	0.476 g
Fatty acids, total saturated 12:0	0.0363 g
Fatty acids, total polyunsaturated	18.3872 g
Fatty acids, total saturated 14:1	0.0181 g
Fatty acids, total polyunsaturated 17:1	0.1088 g
Leucine	41.0653 g
Vitamin A, IU	2665.0335 IU
Folate, DFE	20.4 g
Tryptophan	5.0938 g
Vitamin C, total ascorbic acid	37.23 mg
Fatty acids, total polyunsaturated 18:1 c	58.2444 g
Fatty acids, total saturated 20:0	0.2539 g
Starch	0.374 g
Tyrosine	18.3725 g
Vitamin B-12	10.5174 g
Vitamin K (phylloquinone)	19.38 g
Fatty acids, total saturated	51.6507 g
Histidine	20.829 g
Fatty acids, total polyunsaturated 18:3 n-6 c,c,c	0.0181 g
Fatty acids, total monounsaturated	63.889 g
Threonine	21.7685 g
Folate, food	20.4 g
Fatty acids, total polyunsaturated 17:0	0.4171 g
Vitamin D (D2 + D3)	9.0667 g
Vitamin D3 (cholecalciferol)	9.0667 g
Vitamin E (alpha-tocopherol)	9.3047 mg
Fatty acids, total trans	1.4325 g
Fatty acids, total trans-monoenoic	0.9248 g
Magnesium, Mg	524.7344 mg
Lysine	44.709 g
Potassium, K	8052.3477 mg
Cystine	5.6089 g

Ingredient	Quantity	Energy	Carbohydrates	Lipin
Red wine	0.5 cup	0	0	0
Tomato	1 jar	0	0	0
Tomato paste	1 can	139.4	32.147	0.799
spaghetti sauce	1 jar	0	0	0
pork loin roast	4 lb	3481.6079	0	159.9364