Ingredients

• 1 pork roast (I used a 2 pound roast)

• 4 ounces pancetta

• 2 bulbs fennel, sliced

• 1 yellow onion, sliced

• 12 cloves garlic, total (4 sliced, 8 cut in half)

• 1 tablespoon olive oil

• 1/2 cup Italian Sparkling Mineral Water

• 2 teaspoons kosher salt

• 1 teaspoon black pepper

• 2 teaspoons Herbs de Provence

• 1/4 cup dijon mustard

• 1/8 cup balsamic vinegar

• 1/4 cup grated parmesan

• 1 lemon, zest and juice

• pinch of crushed red pepper flakes

Directions

1. Pat pork dry with a paper towel.
2. Slice small slits on top of pork. Place pieces of garlic into slits.
3. Sprinkle both sides of pork with salt and pepper.
4. Heat olive oil in pan on stove.
5. Brown both sides of roast, 4 minutes per side. Set aside on plate.
6. In large measuring cup, mix together mustard, balsamic vinegar, parmesan cheese, Herbs de Provence, lemon zest and juice and red pepper flakes.
7. Spread over pork.
8. Top with pancetta.
9. Lay over bed of fennel, onion and halved garlic cloves in slow cooker.
10. Set on high for 4 hours.

Enjoy!

Until next time, Kris