Pork Roast with Fennel And Sage
Nothing beats a tender and juicy pork roast, so try this tasty recipe that uses dry white wine to create a succulent taste.
Yield
6 servingsPrep
1 hrsCook
7 hrsReady
8 hrsTrans-fat Free, Low Carb, Sugar-Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 3 | pounds |
pork
loin roast |
|
| ¼ | teaspoon |
salt
|
|
| ⅛ | teaspoon |
black pepper
|
|
| 4 | tablespoons |
sage
fresh, chopped |
|
| 2 | each |
fennel bulb
bulbs, sliced cross-wise |
*
|
| 2 | tablespoons |
cornstarch
|
|
| ½ | cup |
wine
dry, white |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1.4 | kg |
pork
loin roast |
|
| 1.3 | ml |
salt
|
|
| 0.6 | ml |
black pepper
|
|
| 6E+1 | ml |
sage
fresh, chopped |
|
| 2 | each |
fennel bulb
bulbs, sliced cross-wise |
*
|
| 3E+1 | ml |
cornstarch
|
|
| 118 | ml |
wine
dry, white |
*
|
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 to 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 to 30 minutes or until thickened. Stir once or twice.
To serve, cut into chops. Spoon fennel over chops, then sauce over all.
