1 (3 pound) boneless pork loin
2 tablespoons olive oil
1 teaspoon salt
1 teaspoon pepper
6 sprigs fresh rosemary
2 tablespoons butter, divided
3 cloves garlic, minced
1/2 cup onion, minced
1 cup Arborio rice
2 cups chicken broth
1 cup fruity red wine
3/4 cup freshly grated Parmesan cheese

Heat the olive oil in a large skillet over medium high heat on the stove. When the oil is hot, add 3 sprigs of rosemary and place the pork roast on top of them. Season with the salt and pepper. Brown the pork roast on all sides, about 5 to 7 minutes. Remove from pan and place the roast and the rosemary in a large crock pot.

Deglaze the pan on the stove by adding 1/4 cup of the chicken broth to the hot pan and stirring rapidly with a whisk, loosening the browned bits of pork.

Add 1 tablespoon of the butter, the garlic and onion and cook, stirring with a spoon, until the onion is translucent. Add the rice and stir well. Cook until the rice just begins to brown, about 2 minutes. Stir in the remaining chicken broth and wine. Remove from heat and pour into the slow cooker around the roast.

Place cover on crock pot  and cook on HIGH for 3 to 4 hours, stirring occasionally. The internal temperature of the pork should register 170 degrees F. When the cooking time is done, remove the roast, slice and keep warm on a platter. Remove and discard the rosemary.

Stir the remaining butter and Parmesan cheese into the rice. Spoon the risotto around the roast slices and garnish with the remaining fresh rosemary sprigs.