Parmesan Pork Roast

Modified from Simple & Delicious

1 boneless whole pork loin roast (4 lbs) [I only used a 2 lb, trimmed, roast, as we didn't need this much, but I did make all of the sauce because I like sauce]

2/3 cup grated Parmesan cheese

1/2 cup honey [as a note, if you spray Pam (cooking spray) on your measuring cup before putting in the honey, it will come out much easier]

3 tbsp soy sauce

2 tbsp dried basil [yes, TABLESPOONS not TEASPOONS]

2 tbsp minced garlic

2 tbsp olive oil [I just used vegetable oil]

1/2 tsp salt

2 tbsp cornstarch

1/4 cup cold water

Cut roast in half. Put in a slow cooker. In a small bowl, combine cheese, honey, soy sauce, basil, garlic, oil and salt. Pour over roast. Cover and cook on low for 5 1/2 to 6 hours or until you get a thermometer reading of 160 and meat is tender.

Remove meat to serving platter and keep warm. Skim fat from cooking juices (I actually didn't really bother) and put in a small saucepan. Bring to a boil. Combine cornstarch and water until smooth (never put straight cornstarch into a hot liquid, it will clump!). Gradually stir into pan. Bring to a boil and stir for 2 minutes or until thickened.

Slice roast and serve with sauce.

Serves 10.