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Pork Roast with Fennel and Sage

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

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 slow cooker; top with fennel. Cover and cook on LOW 7 to 8 hrs. 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 to 30 minutes or until thickened; stir once or twice. To serve, cut into chops. Spoon fennel over pork; then sauce over all.

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