Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

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

Typed by E.Marie Campbell

Browse by categories