(Family Features) In what’s certain to be a holiday season unlike any other, you can transform your seasonal menu in 20 minutes of prep time or less by incorporating flavorful ingredients that make ordinary dishes extraordinary, ensuring the holidays are as special and memorable as any other year.
While holiday gatherings may be smaller this year, spending time with family can be made even more special when sharing a homemade, holiday-inspired meal. Sherry Cherry Pork Loin Roast, made in a time-saving slow cooker, provides an easy way to bring your family together for a flavorful holiday meal.
This festive season, Holland House Cooking Wines provide an easy way to delight your family. They’re available in four flavors – Marsala, Sherry, White and Red – made using fine grapes and blended seasonings, aged to perfection, to offer bold flavor to your holiday cooking.
Visit hollandhouseflavors.com to find more holiday-worthy dishes.
Sherry Cherry Pork Loin Roast
Recipe courtesy of Cate Meade of “Cate’s Kitchen Fit”
Prep time: 20 minutes
Cook time: 5-6 hours
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.