Pork Loin Roast with Sweet Onions and Madeira Wine Sauce

Serves 6
  • 3 tbsp. butter
  • 1 large sweet onion, thinly sliced
  • 1 ¾ lbs. boneless pork loin rib-eye roast
  • 2 tsp. Kowalski's North Woods Grill Seasoning Blend
  • 1 cup Madeira wine
  • 2 tbsp. chopped fresh Italian parsley
  • 1/4 cup water
  • 3 tbsp. flour

In a medium skillet, melt butter over medium heat; sauté onions until soft (8-10 min.); push onions to side of pan. Rub roast with seasoning; brown roast on both sides (about 3 min. per side). Place roast in a crockpot; top with onions, wine and parsley. Cover; cook on low heat 8 hrs. Remove pork and onions to a platter; let stand 15 min., covered. In small bowl, combine water and flour; add to juices in crockpot. Continue cooking on high heat until sauce is thickened (about 15 min.), stirring occasionally. Break pork into 6 chunks; serve topped with onions and sauce.