Pork Stew with Sage and Garlic

"Ragout de Porc a la Sauge et a l'ail."
For the Slow Cooker

For the Meat:
1 Medium Sized Pork Loin
Salt and Pepper
2 tbs olive oil

For the Sauce:
1 chopped onion
6 cloves of garlic minced or 3 tbs of jarred minced garlic
2 tbs finely chopped sage
2 bay leaves
1 can of chopped tomatoes drained or 1 pint of cheery tomatoes halved
1/3 cup of dry white wine
1 chicken or beef bouillon

1. To prepare the sauce, combine all ingredients in a container and store until ready to use.  The sauce can be doubled or multiplied by four for The Suburban Challenge and frozen until ready to use. I made four batches at one time:

2. To prepare the dish: slice the meat into rounds. Salt and pepper each side. Heat 2 tbs of olive oil over medium high heat. Add the pork rounds and brown on each side. About 2 minutes per side.

3. Place browned pork into slow cooker and pour one batch of sauce over the top. Cover and cook on high for two hours. (Turn it on, go to the gym, come home and dinner is ready.)

In this photo, I served the pork with a side of cauliflower.