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Crock-Pot® Sherry Cherry Pork Loin Roast

Recipe Courtesy of Cate at Cate’s Kitchen Fit

Yield: 8-10 Servings | Prep Time: 20 Minutes | Cook Time: 5-6 Hours | Total Time: 6+ Hours


  • 4-4½ lb. pork loin roast, trimmed and patted dry
  • 2 large Vidalia onions, halved and thinly sliced
  • ¾ cups Holland House® Sherry Cooking Wine
  • 5-6 cloves garlic
  • 1 cup frozen Bing cherries, divided
  • 1½ tablespoons Coleman’s dry mustard powder
  • 4 tablespoons Holland House® Balsamic Vinegar
  • 2 tablespoons soy sauce
  • 1 bunch fresh parsley, large stems removed
  • 4 teaspoons kosher salt, divided
  • 3 teaspoons freshly ground black pepper, divided
  • ¼ cup plus 1 tablespoon avocado or grapeseed oil
  • 3 tablespoons cornstarch, optional



  • Fresh parsley
Shop Ingredients


  1. Place a large 8-quart Crock-Pot® on high and add 2 tablespoons oil, sliced onions, and 1 teaspoon salt.
  2. Season entire roast evenly on all sides with 2 teaspoons kosher salt and 1 teaspoon pepper.
  3. Place a large skillet on medium heat. Add two tablespoons of oil to the pan. Sear pork loin for 3 minutes on each side until gold brown. Transfer roast to Crock-Pot® and place on top of the onions.
  4. Cover and cook on low for 3 hours.
  5. Sherry Cherry Sauce: In a blender add Holland House® Sherry Cooking Wine, garlic, ½ cup cherries, mustard powder, Holland House® Balsamic Vinegar, soy sauce, parsley, 3 tablespoons olive oil, and 1 teaspoon each salt and pepper. Blend until smooth and set aside.
  6. After 3 hours of cooking add your prepared Sherry Cherry Sauce around the pork roast. Cover and cook for 2-3 more hours on low.
  7. To glaze, brush the roast with the warm sauce 3 or 4 times in the last remaining hour of cooking.
  8. Once pork is cooked (internal temp of 145℉) remove and let rest for 15-20 minutes before slicing.
  9. To finish the sauce, remove ¼ cup of cooking liquid and mix with cornstarch to make a “slurry.” Whisk the slurry and the remaining ½ cup of cherries in. Cook on high for 15 minutes, stirring occasionally.
  10. Slice the roast ½ inch thick and serve.

For serving: Serve with Sherry Cherry Sauce, braised onions, and roasted vegetables.