Slow Cooked Parmesan-Herb Pork Loin with Chunky Tomato Sauce

1 cup chopped red onion (about 1/2 very large red onion)

1 cup chopped carrots (2 large)

1 1/2 cup chopped fresh fennel (1/2 large fennel)

2 garlic cloves, chopped

2 Tbsp olive oil

1 tsp garlic powder with parsley

1/2 cup red wine

1 cup Arbor Mist Blackberry Merlot

1 (28-oz) can crushed tomatoes

1 (14.5-oz) can Stewed Tomatoes

1 heaping tsp chicken bouillon granules

1/2 cup water

Salt & Pepper to taste

1/4 cup grated Parmesan cheese

1 Tbsp fresh rosemary, chopped

1 Tbsp fresh Oregano, chopped

1 Tbsp fresh flat-leaf parsley, chopped

1 (2-lb) boneless pork loin roast

Hot cooked pasta (thin spaghetti)

Heat olive oil in a large skillet and saute the onion, carrots, fennel, and garlic for about 5 minutes over medium high heat or until tender.  Add garlic powder.  Increase heat to high and stir in red wine and blackberry merlot.  Bring to a boil, stirring occasionally, and boil until reduced by half.

Add crushed tomatoes, Stewed tomatoes, chicken bouillon granules and water.  Bring to  boil, stirring occasionally.  Taste and season with salt and pepper.  Transfer mixture to a large, deep, oven-proof pan (or to a crockpot).

Stir together the Parmesan cheese, rosemary, oregano and parsley.  Sprinkle pork loin with salt and pepper and then rub the Parmesan mixture into the pork, pressing to adhere. 

Place the pork roast in the pan (or crockpot) with the tomato sauce.  Cover pan and bake at 325^F for about 4 hours (or crockpot on Low for 8 hours). 

Carefully remove the pork from the slow cooker and let stand 5 minutes.  Slice pork and serve with sauce over hot cooked pasta.

This sauce was absolutely delicious!  10 Stars!!  The pork was dry.  I would definitely make this again, and I think the sauce would be wonderful with Italian Sausage instead of the pork loin!  In any case, I'll definitely make this again!

Adapted from a Southern Living recipe (2016 Annual Cookbook)