For this recipe you will want to get a pork loin, which is quite thick, not a tenderloin, which is smaller and thinner, and will cook too quickly and may get tough. This is another all-in-one meal, where you add all of the ingredients to the crockpot, set it, and you know the rest. If you want to. Use multi-colored carrots you will have a very pretty dish.
While it all cooks together, I like to serve the pork on one side of the serving platter, and the vegetables on the other. The potatoes pick up all of the flavors from the sauce and the meat, and also become fall apart tender. If your Worcestershire sauce is gluten-free, then so is this whole dish.
1 cup dry white wine
1 cup less sodium chicken broth
½ cup chopped fresh flat-leaf parsley
2 tablespoons cider vinegar
2 tablespoons tomato paste
1 tablespoon minced garlic
1 tablespoon Worcestershire sauce
2 teaspoons chopped fresh rosemary or 1 teaspoon crumbled dried rosemary
Kosher salt and freshly ground pepper to taste
1 bulb fennel, trimmed, halved, cored and sliced lengthwise
1 large onion, halved and sliced
1 3-pound pork loin
3 large Idaho® potatoes (about 2 pounds), peeled and cut into 1 ½-inch chunks
2 large carrots, peeled and sliced into 1-inch pieces