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Parmesan Pork Roast

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Years back I used to get the Taste of Home magazine in the mail and loved looking at all the recipes marking the ones to try. The subscription ran out and I found I could look at the recipes online just as easy, and free. The best thing I like about the site and the magazine is that most of the recipes are from “real” people not just test kitchens.  Real people, like me and you, who have a ton of things to do and yet we want to get a meal on the table that is not only tasty but appealing.

I needed a pork roast recipe today and went on the hunt for one from, yep, Taste of Home, and found this one.  The Parmesan cheese with the soy sauce caught my attention.  I read the few reviews that the recipe had and decided it was a “go” for dinner tonight.  A few things to keep in mind, I did change a couple of things about the recipe. Ok, one was a mistake that turned out in my favor.  The original recipe only called for the 1/4 cup of water but I misread that and ended up adding about 1/2 cup with the Parm and other ingredients.  All it did was make the pork more moist – so a good mistake.  The other thing I did, or didn’t do was thicken up the juices for gravy.  The juices were just fine as they were and I drizzled some over the meat.I did cook the roast a bit longer than the 5 hours and it was smaller than the one in the recipe so the meat just fell apart. It was so tender and moist, oh so good.  Any leftovers (we didn’t have any) can be used for pulled pork sandwiches, just add some BBQ sauce when you refrigerate the leftover meat and the flavors will blend overnight.

I served this with steamed broccoli and red roasted potatoes.


1 boneless whole pork loin roast, 4 pounds (mine was about 2.5 pounds)
2/3 cup grated Parmesan cheese
1/2 cup honey
1/2 cup water
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
Trim fat from roast and place in crockpot.
In a small bowl, combine the cheese, honey, soy sauce, basil, garlic, oil, salt and 1/2 cup water – pour over pork.
Turn to coat the 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 1/4 cup 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.

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