Rosemary Pork and Mushrooms with Shallots

1 T. oil
2 lbs. boneless pork shoulder, sliced into 1/2 inch slices (we used 3 pork chop loins)
1 cup shallots, chopped
2 cups mushrooms, sliced
1 T. fresh rosemary
1 t. salt
1 t. black pepper
1 14oz. can diced tomatoes

Heat the oil in a skillet and cook the pork until browned. Remove and drain excess oil and place the pork in the slow cooker. Add the remaining ingredients and stir. cover and cook on low for 8 hour or on high for 4 hours.

We served over couscous.