Pork Roast With Fennel And Sage Recipe
Yield: 6 servingsYield: 6 servings
Recipe by luhu.jp
Ingredients:
HOFFMANS CROCKERY FAVORITES---
3 lb: pork loin roast,
1/4 teaspoon: salt,
1/8 teaspoon: pepper,
4 tablespoon: fresh sage, chopped
2: fennel bulbs, sliced cross- wise
2 tablespoon: cornstarch,
1/2 cup: dry white wine,
Directions:
Have butcher cut roast through most of bone to form individuals chops. Trim
off most of fat. In necessary, tie roast to hold it together. Sprinkle top
and sides with salt, pepper, and fresh sage. Place on rack in slowcooker;
top with fennel. Cover and cook on LOW 7 to 8 hrs. Remove roast and most
of fennel; keep warm. Turn slowcooker on HIGH. Dissolve cornstarch in wine.
Stir into drippings. Cover and cook on HIGH 25 to 30 mins. or until
thickened; stir once or twice. To serve, cut into chops. Spoon fennel over
pork; then sauce over all .
Per serving - 444 cal, 50 g pro, 5 g carbo, 22 g fat, 159 mg chol, 268 mg
sod
Author - Mable Hoffman
Yield: 6 servings
Source from luhu.jp
off most of fat. In necessary, tie roast to hold it together. Sprinkle top
and sides with salt, pepper, and fresh sage. Place on rack in slowcooker;
top with fennel. Cover and cook on LOW 7 to 8 hrs. Remove roast and most
of fennel; keep warm. Turn slowcooker on HIGH. Dissolve cornstarch in wine.
Stir into drippings. Cover and cook on HIGH 25 to 30 mins. or until
thickened; stir once or twice. To serve, cut into chops. Spoon fennel over
pork; then sauce over all .
Per serving - 444 cal, 50 g pro, 5 g carbo, 22 g fat, 159 mg chol, 268 mg
sod
Author - Mable Hoffman
Yield: 6 servings
Source from luhu.jp