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Saturday, March 3, 2012

Slow Cooker Parmesan Honey Pork Roast Recipe

Today's recipe is for yet another slow cooker pork roast, but what's not to love about a meal that you can throw together in the morning and then just forget about it for six hours?  And in the meantime, it makes your house smell really good!


This is another recipe from my recipe board on Pinterest.  It's nice that I'm finally starting to cook all these recipes that I've been pinning.  Let's see, this is the second Pinterest recipe that I've made this week, I probably pin one or two recipes a day, at this rate I should be caught up...never.  Oh, well, the browsing and pinning is fun, and even if I "only" make two recipes a week that are worth keeping, I still think it's a win-win situation!





Today's Playlist
  • "Lean On Me"..........Bill Withers
  • "Smile"..........Nat King Cole
  • "This Magic Moment"........The Drifters
  • "Hakuna Matata".......Soundtrack from "The Lion King"
  • "I Will Follow Him".........Little Peggy March
  • "Lucky".......Jason Mraz
  • "Moondance".......Michael Buble
  • "Stand By Me"....Otis Redding
  • "Little Bitty Pretty One".......Frankie Lymon & The Teenagers


Slow Cooker Parmesan Honey Pork Roast (from sixsistersstuff.com)
  • 1 (2 to 3 pound) boneless pork roast
  • 2/3 cup grated Parmesan cheese
  • 1/2 cup honey
  • 3 tablespoons soy sauce
  • 2 tablespoons dried basil (I used 1/3 cup fresh basil)
  • 2 tablespoons minced garlic (I crushed it)
  • 2 tablespoons olive oil
  • 1/2 teaspoon salt
non-stick cooking spray (PAM)
for the sauce:  2 tablespoons cornstarch, 1/4 cup cold water

Gather your ingredients.

Spray the bottom of your crock pot with non-stick cooking spray.

Place your roast in the slow cooker.  The recipe did not specify what type of a pork roast to use, so I used a boneless rib roast.  It was just a smidgen over two pounds.

In a small bowl, combine the cheese,

basil, honey,

soy sauce,

garlic,

oil

and salt.

Whisk together,

and pour it over the roast.

Cover and cook on low for 6 to 7 hours, or until a meat thermometer reaches 160 degrees.

It took 6 hours for my two-pound roast to cook.  Remove the roast to a serving platter when it's done, and cover with aluminum foil to keep warm.

Now let's go to work on the cooking juices.

You need to skim the fat from the cooking juices.  You can either use a spoon to skim the fat from the top, or you can take the lazy way out like I do and use one of these special fat-skimming gravy-straining cups.  I poured the juices into the cup (if I were a better photographer I wouldn't have cut the top off of this photo and you would see that there was a strainer on top of the cup).

In a small bowl, combine the cornstarch and water until combined.  You are going to need this to make the gravy.

Transfer the juices into a small saucepan and bring to a boil.

Gradually stir the cornstarch mixture into the saucepan.

Bring the liquid back to a boil, stirring constantly.  Continue to stir for about 2 minutes, or until the gravy is thickened.

Slice the meat and pour the gravy over it.

Enjoy!



4 comments:

  1. Oh Yum! Just found your blog via Pam (pillow winner!) at the Vintage Tablecloth Lover Club! I LOVE PINTEREST, too! Off to become a follower.

    PS: I'm in CT, originally from MA. Gotta Love New England!

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    Replies
    1. Thank you so much--and we have more in common than you think: though I'm in MA now, I'm originally from CT!!

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  2. I found your blog though my good friend Pam at Virginia Retro. (Sentimentally Me is a friend too from The Vintage Tablecloth Lovers Club!)

    I love your recipes and how you show each step!

    Holly
    The Pink Rose Cottage

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  3. I'm just thrilled to have won one of your gorgeous pillows in your giveaway, and you can see a few of my "tablecloth" club friends have stopped in to visit already. Forgot to mention, I was born in New Haven, CT! New Englanders abound! :-)

    OK, I had Mr. Virginia Retro come and see your pork roast recipe and he was practically drooling on my keyboard. I'm definitely going to try it. BTW~I think your photos look just as delectable!

    Thanks again, Pam

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