Lunch: Slow-Cooker Parmesan-Herb Pork Loin with Chunky Tomato Sauce Recipe | MyRecipes

Recipe by Hannah Hayes and Kaylee Hammonds Prep the night before, start cooking in the morning, and it will be ready when you get off work. Or prep it and cook on high for a hearty weekend lunch or dinner in 3 to 4 hours.

Ingredients

2 1/2 cups chopped yellow onion
1 cup chopped carrots
1 3/4 cups chopped fresh fennel
6 garlic cloves, chopped
2 tablespoons olive oil
1 cup red wine
1 (28-oz.) can whole tomatoes
1 (14.5-oz.) can crushed tomatoes
1/4 cup reduced-sodium chicken broth
3 1/2 teaspoons kosher salt, divided
1 1/2 teaspoons black pepper, divided
1/4 cup freshly grated Parmesan cheese
1 tablespoon chopped fresh rosemary
1 tablespoon chopped fresh oregano
1 tablespoon chopped fresh flat-leaf parsley
1 (2-lb.) boneless pork loin roast
Hot cooked pasta

Instructions

Sauté onion and next 3 ingredients in hot oil in a large skillet over medium heat 5 minutes or until tender. Increase heat to high, and stir in wine. Bring to a boil, and boil, stirring occasionally, 2 to 3 minutes or until reduced by half.
Add whole tomatoes, crushed tomatoes, and chicken broth, and bring to a boil, stirring occasionally and breaking up tomatoes with spoon. Stir in 1 1/2 tsp. kosher salt and 1/2 tsp. pepper, and transfer to a 6-qt. slow cooker.
Stir together Parmesan cheese, next 3 ingredients, and remaining salt and pepper. Rub mixture over all sides of pork roast, pressing to adhere.
Place pork roast in slow cooker, and cook on LOW 8 hours. Carefully remove pork from slow cooker, and let stand 5 minutes. Slice pork, and serve with sauce over hot cooked pasta.