Slow-Cooker Pork Loin with Port & Rosemary Sauce

Cut 16 small pockets around the outside of the pork loin, and stuff the garlic into the pockets. Sprinkle the pork with 1 teaspoon of the salt and 1/2 teaspoon of the pepper.

Heat the oil in a large nonstick skillet over medium-high until shimmering, about 1 minute. Add the pork loin, and cook, turning to brown on all sides, 10 minutes. Transfer the pork to a 5- to 6-quart slow cooker, reserving the drippings in the skillet.

Add the anchovy paste and rosemary to the reserved drippings in the skillet. Reduce the heat to medium, and cook, stirring often, until aromatic, about 1 minute. Add the port, and bring to a boil, stirring to loosen the browned bits from the bottom of the skillet. Transfer the mixture to the slow cooker, and add the tomatoes and 1/2 teaspoon of the salt. Cover and cook on LOW until a thermometer inserted in the thickest portion of the pork registers 140 degrees F, about 3 hours. Transfer the pork to a cutting board or serving platter, reserving the cooking liquid in the slow cooker; let the pork rest 10 minutes. Discard the rosemary sprigs.

Transfer the reserved cooking liquid to a medium saucepan. Bring to a boil over medium-high; boil, stirring occasionally, until the sauce is reduced to about 3 cups, about 8 minutes.

Meanwhile, prepare the potatoes according to the package directions, omitting the milk and butter. Add the crème fraîche, half-and-half, 2 tablespoons of the butter, and the remaining 3/4 teaspoon salt and 1/2 teaspoon pepper to the steamed potatoes; mash to the desired consistency.

Stir the remaining 2 tablespoons of the butter into the reduced sauce until melted. Slice the pork, and serve with the potatoes and reduced sauce.