Parmesan Honey Pork Roast

parmesan honey pork roast

1 (3 – 4 pound) boneless pork roast ⅔ cup grated Parmesan ½ cup honey 3 tablespoons soy sauce 1 tablespoon dried basil 2 tablespoons minced garlic 2 tablespoons olive oil ½ teaspoon salt

For Thickening Sauce –

2 tablespoons cornstarch ¼ cup cold water

Directions:

NOTE: The original recipe did not call for the roast to be seared first on the stove-top in a little oil, but I had already done so and it turned out great. So, I think it’s up to you.

Spray slow cooker with non-stick cooking spray. Place roast in slow cooker.

In a small bowl, combine the cheese, honey, soy sauce, basil, garlic, oil and salt. (I found the mixture to be a little too thick to pour over the roast [as instructed in the next step of the recipe], so I added in a tad bit of water to the mixture – maybe 1/2 – 1 cup.)

Pour over pork.

Cover and cook on low for 6 – 7 hours or until a meat thermometer reads 160°.

Remove meat to a serving platter and keep warm. (I cover mine with a little foil.)

Skim fat from cooking juices, if needed or desired. Transfer to a small saucepan. Bring liquid to a boil. Combine cornstarch and the 1/2 cup water until smooth. Gradually stir into pan. (I found that I did not need all of the cornstarch slurry.) Bring to a boil. Cook and stir for 2 minutes or until thickened. Slice roast and serve with gravy. (I didn’t use all of the sauce.)
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