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

1. cook the red onion and pearl onion in the butter in a medium skillet until soft.

2. Rub the pork loin with salt and pepper and place in the Crock-pot slow cooker.

3. Add the cooked onions and parsley.

4. Cover; cook on LOW for 8 to 10 hours or on High for 5 to 6 hours or until done.

5. Remove the pork loin from the stoneware and let stand 15 minutes before slicing.

6. Combine the cornstarch and water and add to the juice in the stoneware to thicken the sauce.

7. Serve the pork loin with the onions and sherry sauce.

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