Ingredients
3 lb pork loin roast
1/4 tsp salt
1/8 tsp pepper
4 tbsp fresh sage, chopped
2 fennel bulbs, sliced cross- wise
2 tbsp cornstarch
1/2 cup dry white wine
Directions
Have butcher cut roast through most of bone to form individual chops.
Trim off most of 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 7-8
hours. Remove roast and most of fennel; keep warm. Turn slow-cooker
on HIGH. Dissolve cornstarch in wine. Stir into drippings. Cover and
cook on HIGH 25-30 minutes or until thickened. Stir once or twice.
To serve, cut into chops. Spoon fennel over chops, then sauce over
all.
Crockery favorites, Mable Hoffman
Servings: 6 servings
Pork Roast W Fennel & Sage Recipe brought to you by Recipe Ideas
Categories: Meat; Pork; Slow Cooker
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We hope you enjoy this Pork Roast W Fennel & Sage recipe.
