Pork Roast with Fennel and Sage
Recipe by: Crockery Favorites
Serving Size : 6
3 pounds pork loin
1/4 teaspoon salt
1/8 teaspoon pepper
4 tablespoons chopped fresh sage
2 fennel bulbs -- sliced crosswise
2 tablespoons cornstarch
1/2 cup dry white wine
Have butcher cut through most of the bone to form individual chops. Trim off most of the fat. If necessary, tie roast to hold it together. Sprinkle top and sides with salt, pepper and fresh sage.
Place on rack in slow cooker; top with fennel. Cover and cook on Low for 7 to 8 hours. Remove roast and most of the fennel. Keep warm.
Turn slow cooker on High. Dissolve cornstarch in wine. Stir into drippings. Cover and cook on High 25 to 30 minutes or until thickened. Stir once or twice. To serve, cut into chops. Spoon fennel over pork; then sauce over all. Makes 5 or 6 servings.
Start to Finish Time: 9 hours
Per serving: 242 Calories