Crock Pot Parmesan Pork Roast

No picture yet, Boo!

Ingredients:

4-pound boneless pork roast
2/3 cup grated Parmesan cheese
1/2 cup honey
3 Tbsp soy sauce
1 Tbsp dried basil
1 whole garlic clove, diced
2 Tbsp olive oil
1/2 tsp salt

Directions:

Cut pork roast in half.  Put on the bottom of a crock pot.  In a bowl, combine the Parmesan cheese, honey, soy sauce, basil, garlic, olive oil and salt.  Pour over the pork.  Cover and cook on low for about 5-6 hours. 

You want to be careful not to overcook this one from all the comments I read.  This is not an all-day crock pot recipe.  I actually premade the sauce mixture (minus the Parmesan cheese) before I left for work and then Andy put the whole thing together during his lunch.  By 6:00 it was perfect. 

The meat does not stay in tact to "slice" it.  It almost ends up like a pulled-pork.  We served it overtop couscous and my mom had leftovers overtop noodles and then rice.  The juices soak into the starch and YUM.  Add a green veggie and the meal is complete.

Notes on the ingredients (the variations I made):

Thanks to It's a Keeper for this recipe that my BFF added to Pinterest.  You can find the original recipe here:

http://www.everydaytastes.com/2011/05/31/slow-cooker-parmesan-pork-roast/

A couple of things to note. Many people use a plain (not flavored) pork tenderloin for this recipe. I chose to use an actual pork loin roast because it looked better at the store that day. When I purchased it, it was held together with strings in a netting formation. I removed all of that and after cutting it in half, the pork fell into 4 main pieces. The original recipe calls for 2 Tbsp of basil which I cut back to one. It also called for 2 Tbsp of minced garlic and I used a fresh whole clove instead. The original recipe also calls for cornstarch to make a gravy, but I found the juices were just fine without it.