Tuesday, November 6, 2012
Parmesan Honey Pork Roast
My favorite pork recipe is fall pork tenderloin.
Mmmm...been craving that lately.
But one of our kids is on an elimination diet for the time being. And that includes 2 of the 3 ingredients in the fall pork tenderloin.
So that will have to wait.
When I saw this recipe on Pinterest, I was intrigued.
A new pork recipe.
And it sounded yummy...
Plus, I love crockpot recipes.
So I gave it a go.
And it was good.
My only regret is that there was just a little left over. And we ate a lot of good meals that week. The leftovers went to waste. :(
But other than that, it was good. :)
1 pork tenderloin, boneless (2-3 pounds)
2/3 cup grated Parmesan (only freshly grated for me...I am picky like that)
1/2 cup honey
3 Tbsp soy sauce
2 Tbsp dried basil
2 Tbsp minced garlic
2 Tbsp olive oil
1/2 tsp salt
2 Tbsp cornstarch (unless you are me and you just kind of add until you think it is enough...)
1/4 cup cold water
Place roast in a slow cooker. (I used a crockpot liner but if not, you probably want to spray with cooking spray first.)
Mix together the Parmesan, honey, soy, basil, garlic, olive oil, and salt. Pour over the roast.
Cook on low for 6-7 hours. The meat temperature should read 160; however, I go by the way it looks on the inside and usually have a little taste test. :)
Once the meat is cooked, remove the pork from the crockpot and keep warm in a separate dish. Skim the fat off the remaining juices, then move the liquid to a saucepan. Bring the liquid to a boil. Mix the cornstarch and cold water until smooth. Slowly add the cornstarch mixture to the boiling liquid. Bring to a boil. Cook and stir for 2 minutes. Serve the liquid over the roast.
I actually went a little overboard on the cornstarch, so mine was really thick.
But it was delicious.
I will be making it again.
I served it with fried hashbrown potatoes, blackeye peas, and rolls (I think...it has been a week or so).