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.