There are few things I love more than the flavor of sherry and mushrooms…
One of those just happens to be sherry, mushrooms and pork…
And did I mention in a crockpot?
I think I love this simple recipe because it enables my obsession to take a cut of meat and prepare it multiple ways.
Truth be told, this particular half pork loin was made into three dishes to be exact.
In addition to this dish, this half loin made…
Crockpot Mushroom Sherry Pork Loin
Fried Pounded Pork Loin with Biscuits and Gravy (recipe coming soon)
And, BBQ Pulled Pork Sandwiches
I reserved a third of the half loin (oh lordy the math involved) for the Biscuits and Gravy (perfect for breakfast OR dinner) and used my crockpot to cook up the remainder to split between the sandwiches and the Mushroom Sherry dish.
I lined my crockpot, then placed the loin in fat side up.
I then gave it some flavor by shakin’ on some Lawry’s Seasoned Salt and fresh cracked black pepper.
Now I put a lid on ‘er and cooked on high for six hours.
I then sliced up half of the loin for my Mushroom Sherry dish and pulled the remaining portion for my sandwiches…
Now, if I were just making the Mushroom Sherry Pork, I would have added the ingredients below (sans the drippings) to the crockpot prior to cooking.
But since I like a little versatility, I just cooked up the loin by itself and heated the “sauce” up in a sauce pan and drizzled over the top…
Ya know, I like living life on the edge like that 😉
Regardless how ya make it, here is what you need…
You might need to go to a gourmet grocer for this…
Brace yourself…
1 Can Cream of Mushroom… go on and opt for the healthy version, you won’t miss the fat.
1/2 Cup Sherry… you can use the stuff from the liquor store or the stuff right next to the vinegar in the grocery store.
If you are adding it to the crock pot that is it…
If you are heating it up after the fact, go on and add 1/2 cup of the drippings from the loin to the saucepan.
Now just drizzle your sauce over the loin slices and let them soak up the flavor.
Yum.
Three very different meals from one cut of meat. Mommy score!
Crockpot Mushroom Sherry Pork Loin
Ingredients
- Pork Loin
- Lawry's Seasoned Salt & Pepper to taste
- 1 Can Cream of Mushroom Soup
- 1/2 Cup Sherry
- *Add 1/2 Cup Drippings if making sauce after loin cooks
Instructions
- Place loin in lined crockpot.
- Season with Seasoned Salt and Pepper
- Add remaining ingredients if desired or prepare sauce after loin cooks.
- Cook on High for 6 hrs.
- If making sauce after the loin cooks, heat soup, sherry and drippings in a saucepan until heated through.
- Slice loin and drizzle sauce over top
Jill says
This looks delish — definitely adding it to next weeks menu. About how big was the original loin roast you purchased? With 3 teenage boys, I’m thinking that I can only get 1 meal out of the entire roast. 😀
Anonymous says
I like to get the half loins from Aldis… I think they are 5-6 lbs. It ends up making 3 meals for my fam of 3.
priyanka bhattacharjee says
That looks delicious
Sheila @Eat2gather says
Pork is always a winner around here, this recipe looks mouth water, thanks for sharing!
Claretterose says
Mmmm! I have a pork loin in the freezer and am going to put this in next weeks dinner plans.
Connie says
what do you mean by Lined my crockpot? Do u add any water while its cooking?
Anonymous says
No water.
I use the slowcooker liners you find in the aisle near the aluminum foil
Landb says
I fixed this tonight and it was delicious. So easy and so yummy!
suvo says
this is so nice post i like it,
Wonder of
my world
Good foods
and drinks of this world
ashley shiflet says
K. So say I’ve got 2 sections going in the crockpot. 1 for this & 1 for the pulled pork. The pulled pork recipe starts from square 1. Can you tell me how to get from the prepared & pulled step here to finishing out the BBQ for another night’s dinner?
Cris Goode says
When I am cooking it all at once like this, I just top it with barbecue sauce once it is shredded. However, if you were making it for a crowd, you could always shred it and add your bbq sauce to taste in the pot and keep warm for the crowd. Make sense?
ashley shiflet says
Yes. Thanks so much. & I have to say, as I’m discovering a new love for cooking, your website is a definite favorite-your pictures & tips are so helpful & I also LOVE Gooseberry. 🙂
Cris says
So happy to hear it!