pork roast with fennel and sage

Name: Pork Roast with Fennel and Sage
Prep time: 20 min
Cook time: 8 h
Yield: 4
Ingredients: 3 pound(s) pork loin roast; 1/4 teaspoon(s) salt; 1/8 teaspoon(s) pepper; 4 tablespoon(s) fresh sage, chopped; 2 - fennel bulbs, sliced cross-wise; 2 tablespoon(s) cornstarch; 1/2 cup(s) dry white wine

31 Pinches

Julia Contreras

Pasadena, CA

Updated on Sep 26, 2011

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prep time 20 Min

cook time 8 Hr

method ---

yield 4-6 serving(s)

Ingredients

3 pounds pork loin roast
1/4 teaspoon salt
1/8 teaspoon pepper
4 tablespoons fresh sage, chopped
2 - fennel bulbs, sliced cross-wise
2 tablespoons cornstarch
1/2 cup dry white wine

How To Make pork roast with fennel and sage

Step 1

Trim off most of fat.

Step 2

Sprinkle top and sides with salt, pepper and fresh sage.
Step 3

Place on rack in slow cooker; top with fennel.
Step 4

Cover and cook on low 7-8 hours.
Step 5

Remove roast and most of fennel; keep warm.
Step 6

Turn slow-cooker on high.
Step 7

Dissolve cornstarch in wine.
Step 8

Stir into drippings.
Step 9

Cover and cook on high 25-30 minutes or until thickened.
Step 10

Stir once or twice.
Step 11

To serve, cut into chops.
Step 12

Spoon fennel over chops, then sauce over all.
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