2 lb. boneless pork loin roast
1 tsp. salt
1/4 tsp. pepper
1/4 tsp. dried dill
1/4 tsp. rosemary
1/2 lb. potatoes, peeled and diced
6 firm pears, peeled, cored, and halved
4 tsp. caraway seeds
4 tsp. Worcestershire
1/2 c. beef stock
2 1/2 tbsp. cornstarch
4 tbsp. cold water

Sprinkle salt, pepper, dill and rosemary on pork. Put potatoes into crockpot and place roast on top of them. Put pear halves on top of roast and sprinkle with caraway seeds. Mix together Worcestershire and stock and pour over pears. Cover and cook on low for 8 to 10 hours. Remove meat and pears and keep warm. Mix together cornstarch and water and stir into liquid in pot until smooth and thick. Pour over meat and pears.