Many holiday gatherings will be smaller this year, but that doesn’t mean meals have to be less tasty. One way to boost flavor is by using Holland House Cooking Wines. Find more recipes at hollandhouseflavors.com.
Sherry Cherry Pork Loin Roast
Many holiday gatherings will be smaller this year, but that doesn’t mean meals have to be less tasty. One way to boost flavor is by using Holland House Cooking Wines.
- 7 Tb avocado or grapeseed oil divided
- 2 Large Vidalia onions halved and thinly sliced
- 4 tsp kosher salt divided
- 1 pork loin roast (4-4 1/2 lbs.), trimmed and patted dry
- 3 tsp black pepper divided
- 3/4 cup sherry cooking wine
- 5-6 cloves garlic
- 1 1/2 Tb dry mustard powder
- 4 Tb balsamic vinegar
- 2 Tb soy sauce
- 1 bunch fresh parsley
- 3 Tb cornstarch (optional)
- In large slow cooker on high heat, add 2 Tb. oil, sliced onions and 1 tsp. salt. Season roast on all sides with 2 tsp. salt and 1 tsp. pepper.
- Place large skillet over medium heat. Add 2 Tb. oil to pan. Sear pork loin 3 minutes on each side until golden brown. Transfer 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 parsley and serve with Sherry Cherry Sauce and braised onions.
(Source: Family Features)