Crock-Pot® Sherry Cherry Pork Loin Roast

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.