Ingredients

2 pounds diced red potatoes
1 cup chopped onion
1 cup chopped celery
1 cup chopped carrots
1 1/2 cups reduced-sodium chicken broth
1/2 cup sherry
1 (2-pound) pork loin
Salt and freshly ground black pepper
2 tablespoons dried sage
1 tablespoon salt-free garlic and herb seasoning
1/4 cup freshly grated Parmesan

2 tablespoons pine nuts
4 cups watercress leaves
2 ripe pears, cored and thinly sliced
4 ounces crumbled goat cheese
Olive oil
Sherry vinegar

Directions

Place potatoes, onion, celery, and carrots in
bottom of slow-cooker. Pour in chicken broth and sherry. Season pork all over with salt
and black pepper, sage and garlic and herb seasoning. Place pork on top of vegetables and
top with Parmesan, pressing the cheese into the meat. Cover and cook on low for 6 to 8
hours or high for 3 to 4 hours.

Toast the pine nuts in a small skillet over medium heat until golden brown, about 2 to 3
minutes. Arrange watercress on salad plates. Top with pear slices, goat cheese and toasted
pine nuts. Drizzle with olive oil and sherry vinegar. Slice pork crosswise into 1/2-inch
thick slices. Serve 1/2 of the pork with this meal and reserve second half for another
recipe. Serve all of the vegetables from slow-cooker and the brothy sauce with pork.