Happy New Year! I'm not a fan of the pork & sauerkraut dish that is traditionally eaten on New Year's Day in my area. So I opted for this meal instead. I love this recipe because it's so flavorful, it's VERY easy (made in the crockpot), and it looks beautiful. It's perfect to serve when you have guests. This recipe comes from an old Simple & Delicious (Taste of Home) magazine - March/April, 2010.
My only caveat about this recipe is that it can be easy to overcook pork in the slow-cooker. I've overcooked this roast more times than I care to admit. You get busy with making your side dishes or dessert, and you forget to check on it. I highly suggest inserting a digital meat thermometer into the roast right from the start and watching it closely after a few hours of cooking. When it gets to 160 degrees, it's done. The upside to this recipe is that if you do accidently overcook it, you have lots of wonderful sauce to pour over it. It won't be perfect, but it will still be delicious, and probably no one will complain. : )
Here's what you need:
- 1 lovely, boneless whole pork loin roast as pictured above (approximately 4 lbs.)
- 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 tsp. salt
- 2 Tablespoons cornstarch
- 1/4 Cup cold water
Pour this deliciousness over the pork, cover, and cook on low for approximately 5-1/2 to 6 hours or until a meat thermometer reads 160 degrees. Remove meat to a serving platter, cover with foil, let it rest and keep warm.
Meanwhile, strain the lumps from the cooking liquid and transfer to a small saucepan. Bring to a boil. Combine cornstarch and cold water until smooth. Gradually add the wet cornstarch to the saucepan. Bring to a boil again; cook and stir for about 2 minutes or until thickened. Slice the roast, and serve with the sauce. It's perfect served with mashed potatoes and your favorite veggie.