Pork Roast with Fennel And Sage

Name: Pork Roast with Fennel And Sage
Prep time: P1H
Cook time: P7H
Total time: 1 d
Yield: 6
Cuisine: Fusion
Ingredients: pork; salt; black pepper; sage; fennel bulb; cornstarch; wine

Submitted by bass

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 servings

PREP

1 hrs

COOK

7 hrs

READY

8 hrs

Ingredients

POUNDS PORK
loin roast

TEASPOON SALT

⅛

TEASPOON BLACK PEPPER

TABLESPOONS SAGE
fresh, chopped

EACH FENNEL BULB
bulbs, sliced cross-wise *

TABLESPOONS CORNSTARCH

CUP 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.