Wednesday, June 2, 2010

Pork Loin with Sherry and Red Onions

Pork Loin with Sherry and Red Onions

Note: I use and recommend using crock-pot liners. These handy bags prevent hours of soaking baked-on food from your crock.

3 lg red onions, chopped
1 sm yellow onion, chopped
2 T butter or margarine
2.5 lbs boneless pork loin, cut into chops
½ t salt
½ t black pepper
½ c cooking sherry
1 T dried parsley

Peel the onions and throw them into the food processor. Chop until in fine bits. Throw them in a frying pan with the butter and sauté on medium until soft.

In the meantime, put the liner in the crock, and add the pork. Sprinkle the salt, pepper, and parsley over the pork. Add the softened onions, and then pour the sherry over the top. Cover and cook on HIGH for 5 to 6 hours.

Serving suggestions:

Low carb—Don't worry about the seemingly huge amount of onion. It softens and sweetens with cooking and becomes quite delicious, even if you don't like onions. You may serve the pork over steamed winter vegetables if desired. 

Non-low-carb servings may include serving the pork and onion sauce over spinach noodles.

This recipe is easily doubled if you have a large crock-pot.

No nutrition data is available, but I estimate 7 carbs or less.

Lena Austin
"Stop fighting the Wild," said the coyote.
Coming Soon: Man vs. Wild

No comments:

Welcome to my Blog!

Thanks for popping by! Don't sit on the whipping horse unless you want to find out how it's used. I speak my mind and annoy many people, but all of it is meant in good spirit. Feel free to argue with me. I like it.

Best way to reach me is by email: