Prep the night before, start cooking in the morning, and it will be ready when you get off work. Or prep it and cook on high for a hearty weekend lunch or dinner in 3 to 4 hours.
Sauté onion and next 3 ingredients in hot oil in a large skillet over medium heat 5 minutes or until tender. Increase heat to high, and stir in wine. Bring to a boil, and boil, stirring occasionally, 2 to 3 minutes or until reduced by half.
Add whole tomatoes, crushed tomatoes, and chicken broth, and bring to a boil, stirring occasionally and breaking up tomatoes with spoon. Stir in 1 1/2 tsp. kosher salt and 1/2 tsp. pepper, and transfer to a 6-qt. slow cooker.
Stir together Parmesan cheese, next 3 ingredients, and remaining salt and pepper. Rub mixture over all sides of pork roast, pressing to adhere.
Place pork roast in slow cooker, and cook on LOW 8 hours. Carefully remove pork from slow cooker, and let stand 5 minutes. Slice pork, and serve with sauce over hot cooked pasta.
We tested with Swanson Natural Goodness 33% Less Sodium Chicken Broth.
Made this tonight and it was a big hit. The wine added an extra depth of flavor and the pork loin was a great alternative to ground beef or chicken. We added about two cups of 1/4 inch thick sliced mushrooms. Will definitely make again.