Pork Loin with Sherry and Red Onions
(from kintyre’s recipe box)
Source: Crock-Pot Cookbook
Prep time: 15 minutes
Cook time: 600 minutes
Serves 8 people
Categories: dinner
Ingredients
- 3 large red onions thinly sliced
- 1 cup pearl onions, blanched and peeled
- 1 tablespoon unsalted butter or margarine
- 2 1/2 pound boneless pork loin, tied
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper, freshly ground
- 1 tablespoon Italian parsley, chopped
- 1 1/2 tablespoons cornstarch
- 2 tablespoons water
Directions
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cook the red onion and pearl onion in the butter in a medium skillet until soft.
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Rub the pork loin with salt and pepper and place in the Crock-pot slow cooker.
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Add the cooked onions and parsley.
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Cover; cook on LOW for 8 to 10 hours or on High for 5 to 6 hours or until done.
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Remove the pork loin from the stoneware and let stand 15 minutes before slicing.
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Combine the cornstarch and water and add to the juice in the stoneware to thicken the sauce.
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Serve the pork loin with the onions and sherry sauce.