Pork Roast With Herb Sherry Sauce

• 2 1/2 to 3lb. boneless pork roast, tied.
• salt and pepper
• 2 tablespoons olive oil
• 1 tablespoon butter
• 2 medium red onions, sliced divided
• 1 cup pearl onion, blanched, skinned, trimmed. Frozen/thawed work great
• 4 medium shallots, sliced
• 1 1/4 cups sherry, divided
• 3 sprigs fresh rosemary, wrapped in cheesecloth (cloth optional)
• 1/4 cup fresh Italian parsley, chopped
• 1 tablespoon cornstarch

1. This can be made in a covered roaster or slow cooker/crock pot. I prefer the crock pot.
2. If using the oven, pre-heat to 250.
3. Rub roast with salt and pepper on all sides.
4. Heat olive oil in fry pan and sear roast until brown on all sides, transfer roast to roaster or crock pot.
5. Deglaze the pan with 1/2 cup sherry and add to roast.
6. Saute' half the red onions, all shallots, and pearl onions in butter until slightly softened, add to roast.
7. Add herbs and other half cup sherry to roast, cover, and roast or turn on crock pot, low, 6-8 hours.
8. With about an hour left, add other half of red onions.
9. When pork is very tender, remove to cutting board, cover and let rest.
10. Remove cheesecloth with rosemary.
11. Ladle off about a cup of au jus and place in a small sauce pan over medium heat.
12. Mix remaining 1/4 cup sherry with cornstarch.
13. When sauce nears boil, add sherry/cornstarch; boil to thicken.
14. Add back to roasting pan or crock pot.
15. Slice roast, move to platter, ladle sauce on top.

pork roast, salt, olive oil, butter, red onions, pearl onion, shallots, sherry, rosemary, fresh italian parsley, cornstarch

Taken from www.epicurious.com/recipes/member/views/pork-roast-with-herb-sherry-sauce-1201970 (may not work)