Recipe Feeds:

















Cooking tips

Kitchen Tip : Match the size of the pan to the heating element; more heat will get to the pan and less will be lost to the surrounding air or found by the pan handle! A 6-inch pan on an 8-inch burner will waste over 40 percent of the energy.


Buy Local Food : Begin by taking baby steps, such as committing to spend £10 pounds a week on locally grown foods.


Oven Tips : Check the seal on your oven door for wear. Even a small tear or gap can allow heat to wander away from your meal. A clean seal also provides better heat retention.






Pork Roast with Fennel And Sage
Pork Roast with Fennel And Sage Category Slow Cooker Recipes 
Views 321 
Ratings 0 
Ingredients And Procedures
Ingredients
3poundpork, loin roast
1/4teaspoonsalt
1/8teaspoonpepper
4tablespoonsage, fresh, chopped
2eachfennel, bulbs, sliced cross-wise
2tablespooncornstarch
1/2cupwine, 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.
 
Rate this recipe!
1   2   3  4   5  
 
Post this recipe to your site




Search Recipe Database: