Pork roast w fennel & sage
Pork Roast Entrees
Last updated 6/12/2012 1:18:41 AM. Recipe ID 49651. Report a problem with this recipe.
Title: Pork roast w fennel & sage
Categories: Entree, Carnivore, Pork, Crock
Yield: 6 Servings
3 lb Pork loin roast
1/4 ts Salt
1/8 ts Pepper
4 tb Fresh sage; chopped
2 Fennel bulbs; sliced cross-
2 tb Cornstarch
1/2 c Dry white wine
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
Crockery favorites, Mable Hoffman
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