Pork Roast with Fennel and Sage
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- 3 lb
- pork loin roast
- 1/4 tsp
- 1/8 tsp
- 4 Tbsp
- fresh sage, chopped
- fennel bulbs, sliced cross-wise
- 2 Tbsp
- 1/2 c
- dry white wine
1Trim off most of fat.
2Sprinkle top and sides with salt, pepper and fresh sage.
3Place on rack in slow cooker; top with fennel.
4Cover and cook on low 7-8 hours.
5Remove roast and most of fennel; keep warm.
6Turn slow-cooker on high.
7Dissolve cornstarch in wine.
8Stir into drippings.
9Cover and cook on high 25-30 minutes or until thickened.
10Stir once or twice.
11To serve, cut into chops.
12Spoon fennel over chops, then sauce over all.