Parmesan Honey Pork Roast

Ingredients:

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
Juice From Cooked Pork Roast

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.

Source: Leigh Hutchison Johnson