Quick Crock-Pot Pork Loin with Sherry and Onions

This is a great set-it and forget-it recipe for the work week! I came up with it because I saw I had a bottle of Cooking Sherry in my pantry and needed to use it up!! This recipe is great served over noodles or rice and if you have any left-overs, simply add bottled BBQ sauce to pork the next day and serve on hamburger buns for a delicious pulled pork sandwich!!

1- 2 lb. pork loin
1 yellow onion, diced
2-3 cloves of garlic, minced
1/2 cup cooking sherry
1 tbsp. butter or margarine
salt and pepper to taste
1 tbsp. Arrowroot (to thicken)

Heat a saucepan over medium heat, melt butter, and sweat onion and garlic until onion starts to soften, about 5 mins. While onions are cooking, salt and pepper pork loin and place in crock pot (fat side down). Place onion and garlic mixture on top of loin and add sherry to pot. Cover and cook on high 7 hours, basting with crock pot juices once or twice (if possible- if not, just baste once when you get home). Spoon out 1/4 cup hot liquid from crock pot, place in small bowl, and whisk hot liquid together with arrowroot. Add the "slurry" (you just learned a new word!) back to crock pot and cook additional 10 mins to thicken sauce. Shred pork loin in crock pot (it should just fall apart) and serve over cauliflower rice or zoodles. Enjoy!

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