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Sherry Crocked Pork Loin Roast

Oct 27, 12:54 AM · from the mouth of Jim

OK, I had to share this one cuz it was so incredibly economical, easy and tasty. Go grab the Pork Loin with Sherry and Red Onions recipe from here to use as your base recipe. I made the following modifications to it that I think should’ve been there in the first place. :)

My Modifications:

  1. Rub the meat with kosher salt and freshly cracked pepper corns. Screw measuring. :)
  2. Sear each side of the roast in a little bit of butter over high (or med. high for stainless) heat in your skillet (2-3 minutes per side on average).
  3. Plop it into the crock.
  4. Sauté the red onions in butter (and in the same skillet) over medium heat to the point where they’re barely starting to caramelize. You may want to do them in batches so they don’t just clot up and steam. Sprinkle a bit of kosher salt and pepper over them as they cook.
  5. If you can’t find Pearl Onions (as I couldn’t) you can substitute cocktail onions (in fact, I think the vinegar in them added to the recipe and I’ll use ‘em again the next time I make it). Sauté them over medium to medium high heat until they’ve started to brown on the outsides a tiny bit.
  6. Deglaze the pan over medium to medium low heat with the Sherry making sure to get up all the delicious little brown bits.
  7. Pour the deglazed sauce over the roast.
  8. Mix up the onions and surround the roast with them.
  9. Sprinkle the Parsely (I used roughly 1/4 cup instead of the piddly 2 Tbs) over the whole kit-n-kaboodle.
  10. Follow all the rest of the directions for crocking it and making the sauce. (Though, if you’re like me and don’t like corn starch based gravies, you might substitute the starch for flour.)

There ya go. I let mine go for 10 hours on low. The pork was so tender that I actually had trouble carving it – it fell apart. In fact, it probably would have been easier just to pull it instead of trying to carve it. Man, for a simple recipe this was amazingly good. We picked up an 8lb pork loin from Sam’s for something ridiculously cheap – like $12. I carved 2×2.5lb roasts out of it and then made chops outa the rest.

Oh – one more thing! Don’t use cooking Sherry!!! Just like cooking wine, the stuff is crap. Go to a liquor store and buy the cheapest extra dry Sherry that you can. Even the cheapest crap from a liquor store will be ten times better than that salty flavorless piss water they sell in the grocery stores.

K, love me and enjoy! (Enjoy loving me that is…)


Oink oink! [3]

  1. Jim responds with:

    Oh BTW – I suppose that if you calculate the cost of the Sherry into it, this recipe may seem a tiny bit less economical. But, I had to share that I bought a 750 of some Sheffields Extra Dry Sherry about 6 years ago specifically for cooking and I’m still only about half way through it. So… long story short, it’s pretty damn cheap. :)

    · Oct 27, 01:09 AM
  2. TyTy responds with:

    Sounds lovely Jimmy! I actually made something remarkably similar recently, only I used brandy and a dutch oven. I also added sweet potatoes, apples, and apple cider. And like yours, it just fell apart. I actually did pull it rather than carve it. 10 hours! Wow. I did it in the Dutch Oven in a 350° oven for 2.5 hours.

    I made another one the other day, only instead of brandy I used Jack Daniels, and instead of sweet potatoes and apples, I used white beans and dried cranberries. I had it for lunch today, smothered in apple sauce!

    · Oct 27, 06:03 PM
  3. Jim responds with:

    Mmmm num num num num… both sound scrumptious. I wish I had a Dutch Oven – it’s on my list of kitchen toys that I really want to get at some point. I half don’t get it just because of space – we really don’t have enough room for what we have, let alone more. Next house… :)

    · Oct 28, 02:55 AM
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