It is my humble opinion that you could add a pork roast and water to a crockpot, cook for 8 hours and you have an amazing main dish. You can tell by the number of pork roast/tenderloin recipes I post how highly I regard it. I can't just stick to one recipe though and never seem to add the same seasonings, but change it up each time.
This time I went with a sweeter sauce. It has a little tang that was perfect to lather the roast with. I felt it a little too sweet to use over mashed potatoes (which I paired the roast with). You might feel differently though.
Ingredients:
1 (2-3 lb) boneless pork roast or tenderloin
2/3 cup grated Parmesan cheese
1/2 cup honey
3 TBLS. soy sauce
2 TBLS. dried basil
2 TBLS. minced garlic
2 TBLS. olive oil
1/2 tsp. salt
2 TBLS. cornstarch
1/4 cup cold water
Spray crockpot with non stick cooking spray. Put roast in.
In a small bowl, combine Parmesan, honey, soy sauce, basil, garlic, oil and salt. Pour evenly over the roast. Cover and cook on low for 7 hours.
Remove roast to a platter and keep warm. Remove fat from cooking juices. Transfer juices to a small saucepan and bring to a boil.
In a separate bowl, combine cornstarch and water, mixing until smooth. Gradually stir cornstarch mixture into cooking juices and return to a boil. Stir for about 2 minutes or until thickened.
Slice roast and serve with gravy.
1 comment:
Here's what we like to do with pork roast. Buy a large pork shoulder (sometimes called butt, don't ask me why). Put it in the slow cooker, salt and pepper the meat. Add 2 bottles of your favorite barbeque sauce (we like Bulls-eye). Cover and cook until done, 5 hours on high or 8 hours on low. When done, take 2 forks and shred the meat. Voila! Pulled pork. Serve on hamburger buns and supper is DONE!
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