Pork Roast with Fennel And Sage

• 3 pounds pork loin roast
• 1/4 teaspoon salt
• 18 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

1. Have butcher cut roast through most of bone to form individual chops.
2. Trim off most of fat.
3. If necessary, tie roast to hold it together.
4. Sprinkle top and sides with salt, pepper, and fresh sage.
5. Place on rack in slow cooker; top with fennel.
6. Cover and cook on Low 7 to 8 hours.
7. Remove roast and most of fennel; keep warm.
8. Turn slow-cooker on High.
9. Dissolve cornstarch in wine.
10. Stir into drippings.
11. Cover and cook on High 25 to 30 minutes or until thickened.
12. Stir once or twice.
13. To serve, cut into chops.
14. Spoon fennel over chops, then sauce over all.

pork loin roast, salt, black pepper, sage, cornstarch, wine

Taken from recipeland.com/recipe/v/pork-roast-fennel-sage-2300 (may not work)