Sherry Cherry Pork Loin Roast

Recipe courtesy of Cate Meade of “Cate’s Kitchen Fit”

Prep time: 20 minutes

Cook time: 5- 6 hours

Servings: 8- 10

7 tablespoons avocado or grapeseed oil, divided

2 large Vidalia onions, halved and thinly sliced

4 teaspoons kosher salt, divided

1 pork loin roast ( 4- 4 1/ 2 pounds), trimmed and patted dry

3 teaspoons freshly ground black pepper, divided

Sherry Cherry Sauce:

3/ 4 cup Holland House Sherry Cooking Wine

5- 6 cloves garlic

1 cup frozen Bing cherries, divided

1 1/ 2 tablespoons dry mustard powder

4 tablespoons Holland House Balsamic Vinegar

2 tablespoons soy sauce

1 bunch fresh parsley, large stems removed, plus additional reserved for garnish

3 tablespoons cornstarch ( optional)

In large slow cooker on high heat, add 2 tablespoons oil, sliced onions and 1 teaspoon salt.

Season roast evenly on all sides with 2 teaspoons salt and 1 teaspoon pepper.

Place large skillet over medium heat. Add 2 tablespoons oil to pan. Sear pork loin 3 minutes on each side until golden brown. Transfer roast to slow cooker on top of onions.

Cover and cook on low 3 hours.

To make Sherry Cherry Sauce: In blender, blend sherry cooking wine, garlic, 1/ 2 cup cherries, mustard powder, balsamic vinegar, soy sauce, parsley, remaining olive oil, remaining salt and remaining pepper until smooth; set aside.

After pork loin cooks 3 hours, add Sherry Cherry Sauce around pork roast. Cover and cook 2- 3 hours on low.

To glaze, brush roast with warm sauce 3- 4 times in last hour of cooking.

Once pork reaches internal temperature of 145 F, remove and let rest 15- 20 minutes before slicing.

To finish sauce, remove 1/ 4 cup cooking liquid and mix with cornstarch to make a slurry. Whisk slurry and remaining cherries into sauce. Cook in slow cooker on high 15 minutes, stirring occasionally.

Slice roast 1/ 2- inch thick, garnish with fresh parsley and serve with Sherry Cherry Sauce and braised onions.

Sherry Cherry Pork Loin Roast