Wednesday, November 30, 2011

Parmesan Pork Roast [crockpot]

Why does holidays have to be crazy?

I guess it's not necessarily the holiday itself it's all the things that come with it (like school Christmas programs, recitals, church parties, etc.) and then all the things that happen that you aren't expecting.

For example:  this cutie broke his wrist the morning we were trying to go out of town for Thanksgiving.
He's trying to be brave here.  He really wanted to play outside with his cousins but his arm was bothering him.  He gave it a good effort though!

When we have crazy days I pull out my crockpot and try to make my life a little bit easier.  I love pork roasts because they are so versatile and go with pretty much anything I can find.  We all loved this version and it was so easy the hubs threw it in for me and it turned out great.

Parmesan Pork Roast [crockpot]

1 boneless whole pork loin roast, about 4 pounds
2/3 c. grated Parmesan cheese
1/2 c. 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 c. cold water

1.  Cut roast in half and place in a 3-qt. slow cooker. 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°.

2.  Remove meat to a serving platter; keep warm. Skim fat from cooking juices and 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 and serve with sauce.  Enjoy!

Source:  It's A Keeper

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