It was a huge hit with the family, too. (Mr. Joyously Domestic declared that it was one of the best things I’ve made in a while.) It’s funny how things just fall into place sometimes … this recipe will definitely be made again in this household! And, I urge you to try it in yours, too!
1 (3 – 4 pound) boneless pork roast
⅔ cup grated Parmesan cheese (yes, the powdered kind in the shaker canister)
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 of cold water
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 a 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.)