Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   2      cups          chopped onion
   2      slices        pumpernickel bread -- torn into pieces
                        --1 ounce each slice
   1      2 pound       lean boned pork loin roast
     1/4  cup           dry white wine
   1      tablespoon    dried parsley
     3/4  teaspoon      dried marjoram
     3/4  teaspoon      caraway seed
     1/2  teaspoon      salt
     1/4  teaspoon      pepper

Preparation:

1. Place onion and bread in bottom of an electric slow-cooker. Trim fat from pork; place pork in cooker. Combine wine and next 5 ingredients; pour over pork. Cover; cook on low-heat setting for 6 1/2 hours (or high-heat setting for 3 hours) or until pork is tender. 2. Remove pork from cooker; place on a serving platter. Cook liquid, uncovered, in cooker on high-heat setting 5 minutes or until thick. Serve with pork.

Nutritional Information:

CAL 212 (37 % from fat); PRO 24.7 g, FAT 8.7 g (sat 1.8 g); CARB 7.8 g; FIB 1.3 g; CHOL 68 mg; IRON 1.4 mg; sodium 262 mg; CALCIUM 26 mg.