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.

8 hours Prep: 1 hours Cook: 7 hours

495 calories per serving view nutrition facts

6 servings suggest servings

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Ingredients

3	pounds	pork	loin roast
1/4	teaspoon	salt
1/8	teaspoon	black pepper
4	tablespoons	sage	fresh, chopped
2	each	fennel bulb	bulbs, sliced cross-wise
2	tablespoons	cornstarch
1/2	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 7-8 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.

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Nutrition Facts

Serving Size 231g

Amount per Serving

Calories 495 40% of calories from fat

	% Daily Value*
Total Fat 22.0g	34%
Saturated Fat 8.0g	39%
Trans Fat 0.0g
Cholesterol 195mg	65%
Sodium 233mg	10%
Total Carbohydrate 3.0g	1%
Dietary Fiber 1.0g	2%
Sugars 0.0g
Protein 67.0g	133%

Vitamin A	2%		Vitamin C	2%
Calcium	7%		Iron	16%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

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Recipe Bite

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