November 2, 2013
1 boneless whole pork loin roast (4 pounds)
2/3 cup grated Parmesan cheese
1/2 cup honey
3 tablespoons soy sauce
2 tablespoons dried basil
2 tablespoons minced garlic
2 tablespoons olive oil
1/2 teaspoon salt
2 tablespoons cornstarch
1/4 cup cold water
Directions: Cut roast in half. Transfer to 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°.
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. Yield: 10 servings.