Pork Roast W Fennel And Sage

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Title: PORK ROAST W FENNEL AND 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-
-wise
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 all.

Crockery favorites, Mable Hoffman

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