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Categories:Viewed: 81 - Published at: 5 years ago
Ingredients
- 3 lb. pork loin roast
- 1/4 tsp. salt
- 1/8 tsp. pepper
- 4 Tbsp. fresh sage, chopped
- 2 fennel bulbs, sliced crosswise
- 2 Tbsp. cornstarch
- 1/2 c. dry white wine
Method
- Have butcher cut roast almost through bone to form individual chops.
- Trim off fat.
- If necessary, tie roast to hold it together.
- Sprinkle top and sides with salt, pepper and sage.