Pork loin with Sherry and Red Onions

By polledl

Tip: If using the 5, 6 or 7 quart crockpot double all ingredients, except for the sherry, cornstarch and water.

Ingredients

• 3 large red onions, thinly sliced
• 1 cup pearl onions, blanched and peeled
• 2 tablespoons unslated butter or margarine
• 2 1/2 pounds boneless pork loin, tied
• 1/2 teaspoon salt
• 1/2 teaspoon black pepper
• 1/2 cup cooking sherry
• 2 tablespoons italiam parsley, chopped
• 1 1/2 tablespoons cornstarch
• 2 tablespoons water

Details

Servings 8

Preparation

Step 1

Cook the red onions and perl onions in the butter in a medium skillet until soft.
Rub the pork loin with salt and pepper and place in 4 to 7 quart crock pot. Add the cooked onions, sherry and parsley. Cover; cook on low 8 to 10 hours, or on high for 5 to 6 hours.
Remove the pork loin from the stoneware; let stand 15 minutes before slicing.
Combine the cornstarch and water and add to the juice in the stoneware to thicken the sauce. Serve the pork loin with the onions and sherry sauce.