Monday, January 20, 2014

Crockpot Parmesan Honey Roast Recipe

Crockpot Parmesan Honey Roast Recipe

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 cold water

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.

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