| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats |
|
Meats, Casseroles |
6 |
Servings |
INGREDIENTS
| 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 |
INSTRUCTIONS
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
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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