1 boneless whole pork loin roast (4 pounds)
2/3 cup grated Parmesan cheese
1/2 cup honey
3 Tbsp soy sauce
2 Tbsp dried basil
2 Tbsp minced garlic
2 Tbsp olive oil
1/2 tsp salt
2 Tbsp cornstarch
1/4 cup cold water
Cut roast in half. Transfer to a 3-qt. slow cooker. (I didn’t cut it since my slow cooker is 6 qt.)
In a small bowl, combine the cheese, honey, soy sauce, basil, garlic, oil and salt; pour over pork.
Cover and cook on low for 5-1/2 to 6 hours or until a meat thermometer reads 160°.
Remove meat to a serving platter; keep warm.
Skim fat from cooking juices; transfer to a small saucepan.
Bring liquid to a boil.
Combine cornstarch and water until smooth.
Gradually stir into pan.
Bring to a boil; cook and stir for 2 minutes or until thickened.
Slice roast; serve with gravy.
Doesn’t that look yummy? Mmmmm, it was!!In fact, it was awesome!!
I was a little worried about it not being moist enough, but it was. And it was really tender, didn’t even have to use a knife to cut it, just used my fork. I thought the flavor was really good, but my hubby thought the basil was a little to strong. Next time I’ll use 1 Tbsp.