1 3-pound boneless pork loin

2 tablespoons olive oil

1 teaspoon salt

1 teaspoon pepper

6 sprigs fresh rosemary

2 tablespoons butter, divided

3 cloves garlic, minced

1/2 cup onion, minced

1 cup Arborio rice

2 cups chicken broth

1 cup fruity red wine

3/4 cup freshly grated Parmesan cheese

DIRECTIONS:

Heat the olive oil in a large skillet over medium high heat on the stove. When the oil is hot, add 3 sprigs of rosemary and place the pork roast on top of them. Season with the salt and pepper. Brown the pork roast on all sides, about 5 to 7 minutes. Remove from pan and place the roast and the rosemary in a 5 quart Crock-Pot slow cooker.

Deglaze the pan on the stove by adding1/4 cup of the chicken broth to the hot pan and stirring rapidly with a whisk, loosening the browned bits of pork.

Add 1 tablespoon of the butter, the garlic and onion and cook, stirring with a spoon, until the onion is translucent. Add the rice and stir well. Cook until the rice just begins to brown, about 2 minutes. Stir in the remaining chicken broth and wine. Remove from heat and pour into the slow cooker around the roast.

Place cover on slow cooker and cook on high for 3 to 4 hours, stirring occasionally. The internal temperature of the pork should register 170 degrees. When the cooking time is done, remove the roast, slice and keep warm on a platter. Remove and discard the rosemary.

Stir the remaining butter and Parmesan cheese into the rice. Spoon the risotto around the roast slices and garnish with the remaining fresh rosemary sprigs.

Serves 6.