Pork Loin Roast with Sweet Onions and Madeira Wine Sauce

Serves 6
None Specified

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.