It's hard to make slow-cooked food look pretty . . . and this pork seriously fell apart when I tried to take it out of the slow cooker!
So don't judge this by it's picture . . . I promise that this recipe is delicious! My husband even said that this is one of his favorite Sunday dinners.
Ingredients:
1 (2-3 pound) boneless pork roast
2/3 cup grated Parmesan cheese
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
1/4 cup cold water
Spray slow cooker with non-stick cooking spray. Place roast in slow cooker. In a small bowl, combine the cheese, honey, soy sauce, basil, garlic, oil and salt; pour over pork. Cover and cook on low for 6-7 hours or until a meat thermometer reads 160°.
Remove meat to a serving platter; keep warm. Skim fat from cooking juices; transfer to a small saucepan. Bring liquid to a boil. Combine cornstarch and water until smooth. Gradually stir into pan. Bring to a boil; cook and stir for 2 minutes or until thickened. Slice roast; serve with gravy (I also made mashed potatoes and the gravy was delicious on them!).
Recipe adapted from Everyday Tastes
Looking for more Honey recipes? Here are of our favorites:
-Honey Lime Chicken Enchiladas
-Honey Lime Fresh Fruit Salad
-Honey Sesame Chicken
-Honey Lime Grilled Chicken
-Homemade Cinnamon Honey Butter
This looks and sound delicious. I will definitely give this a try. That dark brown sauce it makes looks incredible and I suddenly have a large amount of Parmesan on my hands so I can't wait to give this a go. Thanks so much for posting and great photo too!
ReplyDeleteSounds and looks mouthwateringly yummy !
ReplyDeletecan't wait to try this! every recipe i've tried so far has been amazing!! thanks for all the great ideas!
ReplyDeleteThat's gotta be one super dinner.
ReplyDeleteLove pork in the slow cooker. Pinned this one for later :)
ReplyDeleteOh that does look yummy! I've printed it too - it will be perfect for this busy week, thanks!
ReplyDeleteI had some boneless pork ribs that I wanted to cook in the slow cooker and found this recipe. They are cooking now and smell AMAZING! The whole house smells great. I can't wait until they are done so we can eat! I'm sure my kids will love the sauce. Anything with parmesan and soy is a fav in my house. Thanks!!
ReplyDeleteDoes the pork and gravy taste a lot like the Parmesan cheese? My mom doesn't eat cheese and I want to make this for Christmas Eve dinner. Does it just give a salty bite?
ReplyDelete@ Anonymous- I didn't think that it tasted like Parmesan cheese at all . . . all the other flavors kind of overpowered it! I think that this would be a great Christmas Eve dinner!
ReplyDeleteLove this! Slow-cookers are a godsend.
ReplyDeleteyum! does the honey make it VERY sweet?
ReplyDelete@ Anonymous- I didn't think that it very sweet at all . . . all the ingredients mixed together to make a really thick, rich gravy . . . it was really good and really different from any other gravy that I had tasted before (which is why I think we liked it so much!).
ReplyDeleteThis looks so delicious - some awesome flavors going on there! :)
ReplyDeleteSounds mouth watering. I want to try this recipe.
ReplyDeleteYour picture is what caught my eye :)It looks so yummy I am sad that I just put beans and ham in crockpot for dinner. My question is I have a pork tenderlion do you thing it would cook ok in crockpot and about how long if so.
ReplyDelete@Anonymous- I think that a pork loin would work perfectly! If your pork loin weighs 2-3 pounds, I would cook it for the same amount of time listed in the recipe (6-7 hours on low). If it is a smaller pork loin (say 1-2 pounds), I would maybe cook it for about 5 hours. I bet that it will turn out delicious with a pork loin. Good luck! :)
ReplyDeleteI made this for a large gathering for friends, I doubled the recipe (which it did nicely). I served it over egg noodles. Everyone RAVED! It was so simple and the house smelled fantastic. This one is a keeper! Thanks so much :)
ReplyDeleteLove slow cooker recipes...always trying new ones. Sounds YUMMY
ReplyDeleteI'm planning to make this tomorrow for the Christmas Eve dinner that my fiance and I are hostessing for his family. Question though - my crockpot directions say a 2-3 lb. pork roast only takes 2-3 hours to cook on low. The recipe calls for 6-7. I don't want it to dry out. Any suggestions??
ReplyDeleteAnd Merry Christmas!!
This is Ananymous who asked about the cheese...made it for dinner tonight and it was SO good! And you were right no cheese flavor at all. The sauce was to die for!
ReplyDeleteThis recipe is fantastic! I made it using a pork tenderloin, cooked it for 5 hours and it was excellent (served mashed potatoes with the gravy as well)!
ReplyDeleteThank you for such a great recipe :-)
For the grated parmesan cheese do you use the powdered cheese in the container or the real parmesan cheese slab you buy at a deli?
ReplyDelete@ Anonymous- I just use the powdered Parmesan cheese!
ReplyDeleteDo I need to cover the pork with any broth or water while cooking so it's doesn't scorch?
ReplyDeleteEven on low mine did scorch.....my finished meal tasted like scorched soy sauce. Not sure what went wrong because every other recipe I've gotten from this blog has be wonderful!
DeleteI had the exact same problem. I followed the directions to the letter but it came out tasting weirdly scorched on the outside and generally bland on the inside. It smelled great for about the first half hour then started to get a really funky smell. Ended up having to salvage it by cutting off all of the burnt coating and just mixing it up with BBQ sauce to make it palatable. This is just not a good dish.
DeleteSickRose- You did what I did, the meat to us tasted burnt, I ended up scraping all the coating off and I too added bbq sauce, even then my husband fed an entire pork roast to the dogs. I've been cooking and using my crock pot for over 20 years, bad recipe...
DeleteAlso do I cook it on low or high in the crock pot?
ReplyDeleteLow
ReplyDeleteThanks! Do I need to cover it with broth, etc
ReplyDelete@Anonymous- nope! You don't need to cover it with any broth or water- I promise that it stays amazingly moist! :) It is so yummy.
ReplyDeleteYou think I can use my pork tenderloin for this?
ReplyDelete@Anonymous- I think that a pork tenderloin would work great!
ReplyDeleteI found this recipe a few weeks ago, and just made this tonight. It was SO good! My boyfriend usually doesn't like pork, and he loved it. Thanks for the great recipe!
ReplyDeleteWe have made this the official pork dish of The Advertising Week Social Club. http://www.advertisingweek.com/blog/2011/12/29/buds-on-the-official-pork-dish-of-the-awsc-slow-cooker-parmesan-honey-pork-roast/
ReplyDeleteIt's a delight.
Do you think it will still be as good without the soy sauce? My friend has a lot of food/gluten allergies so can't use soy. Not sure what I can substitute.
ReplyDeleteI used San J Gluten Free Tamarin Soy Sauce and it tasted great.
DeleteWould this work for Bar-Q sandwiches or would it be to soupy?
ReplyDeleteI really wanted to love this recipe, but I just didn't. I feel horrible leaving bad feedback.... Maybe something I did?? I just didn't like the flavor the Parm cheese gave it.... The ingredients made for an odd tasting sauce. I had to throw in a little brown sugar to at least make it suitable for dinner. Bummer....sorry to be the Debbie downer.
ReplyDeleteThis was fantastic, but it was even better the next day. I wondered how many it was supposed to serve. Any ideas? Thanks for the great recipe!
ReplyDeleteWhat would this pair well with? Mashed potatoes? Stuffed in a bun? Rice?
ReplyDeleteI am a huge rice fan! But my husband loves leftovers on a bun the next day. I have never tried it with Potatoes but I'm sure it would be good too! Any Meat can go with Potatoes! :)
ReplyDeleteMade this for dinner tonight. WOW!!! So delicious. My kids and husband all loved it too. My kids even asked for seconds which never happens in this house!!! Thank you for the great recipe. I will definitely be making this one again!
ReplyDeleteThe pork was good, but we did not care for the sauce at all. It definently could have been sweeter. Was a little disappointed in how it turned out...
ReplyDeleteMade this tonight for dinner - OMG...so good!!! Thanks for the recipe!
ReplyDeleteMy husband and I work long days. Most of my slow cooker meals need to stay in for at least 10 hours. Do you think this would be a disaster after 10 hours or should I just buy a larger roast. Thanks!!
ReplyDelete@Megan- I just worry that it might be dry if it cooked for that long! But I think that if you got a larger roast, it would be just fine to cook for 10 hours. Do you have a digital timer on your slow cooker? I got mine at Bed, Bath, and Beyond for $25 and it has a digital timer. After it finishes cooking, it keeps the food at a warm (and safe!) temperature for up to 4 hours after it's done cooking. That way you could still use a smaller roast, cook it for 7 hours, and then it would stay warm until you came home. Just an idea. :) Have a great day!
ReplyDeleteI did just this - cooked my roast for 7 hours (it was still a tiny bit frozen) and came home to a dried out burnt roast. I *might* try it again on a weekend day where I can keep an eye on it. It looks delicious, but not what I made at all.
DeleteThis was yummy. Next time I'll leave out most of the salt, though...our sauce was pretty salty, thanks to the parmesan, the soy sauce, and the salt.
ReplyDeleteI am making this tomorrow while I'm at work. I have a 3 pound roast, but will need to good it for 10 hours before I can switch it to warm. Should I add some water for extra liquid? I'm afraid all the liquid will evaporate and the sauce will scorch. Any ideas?
ReplyDeleteI think that I would add a little bit of extra liquid just to be sure that it doesn't scorch . . . that might make your gravy a little bit different, but I imagine most of the extra liquid that you put in will evaporate anyway. Good luck! :)
DeleteListen to Camille love2cook! And if you want to create more moisture try a ring of foil, on the bottom of the pot. And try using your favorite juice on the bottom, or a darker flavored beer you might like. Just a heads up beers, can get a little weird depending on what your cooking. Go to crockpotking.com, and type in beer.
DeleteI am cooking this right now and my children are saying that it smells like feet... I am hoping that it turns out good! #fingerscrossed.
ReplyDeleteI just finished making this and so far it is wonderful! I'm not a gravy person so instead I pulled it and I am going to make sandwiches out of it! Amazing flavor, I do have to say though!
ReplyDeleteLike I told Robert, don't forget the slaw, and try a few pieces of bacon.
DeleteI be you could make pulled pork sandwiches and adjust the gravy to make a sauce. The photo makes my mouth water.
ReplyDeleteI be you could make pulled pork sandwiches and adjust the gravy to make a sauce. The photo makes my mouth water.
ReplyDeleteHi Robert,
DeleteDon't forget the slaw, and if you get a minute try a few slices of smoked bacon!Also try stopping by smokinpit.com & crockpotking.com, I just found smokinpit the other day.
I be you could make pulled pork sandwiches and adjust the gravy to make a sauce. The photo makes my mouth water.
ReplyDeleteI have a pork roast that is only 1.85 pounds, would you suggest 5 hours on that one too?
ReplyDeleteI made this tonight. It was very tasty -- the pork didn't fall apart as I excpted but the flavors were good. I made mashed sweet potatoes as a side. Easy and yummy.
ReplyDeleteI like this blog very much.Visit for more information on crock pot recipes
ReplyDeleteI was ready to make this recipe,when.This recipe don't ask for seasoning,I mean,lot of american use salt and pepper,we lot of latin people use adobo( a mix of herbs and season)to season our food.Maybe because this recipe use soy sauce,honey and parmesan cheese.
ReplyDeleteIn the picture look good.I love cooking and try new recipes and want to do this one but this recipe is only asking for just 1/2 cup of honey,3 Tbsp.of Soy Sauce,1/2 tsp of salt and 2/3 c.of cheese.If that enough condiment to give a good flavor to a 2 or 3 pound of pork?I going to do this but sorry,I will change some of the ingredients and amount of some of them.
ReplyDeleteI made this tonight, my whole family loved it. I omitted the salt, and accidentally forgot to add in the olive oil (though it didn't seem noticeable). The flavors are strong, in a good way.
ReplyDeleteThe gravy (which is really more like a glaze) was perfect! We will make this again.
Made this today, and into the garbage it promptly went. My husband and I both tried it. And then we went out to dinner instead. One of the most disgusting recipes I've made in a LONG time
DeleteIm shocked! Are you sure you followed the directions correctly? I have made this at least 5 times for our family plus once for 2 other families and everyone loves it!!! My super picky son said its his favorite meal ever!!
DeleteIm shocked! Are you sure you followed the directions correctly? I have made this at least 5 times for our family plus once for 2 other families and everyone loves it!!! My super picky son said its his favorite meal ever!!
DeleteI agree with @Squea, I couldn't even eat it. Way too much dried basil and it was such an odd flavor with the soy sauce.
DeleteMade this tonight after seeing it on Pinterest. It had really good flavor. Hubby thought the gravy was too much, that the meat had enough flavor without the gravy. It almost had a smokey-ish flavor. Will definitely be making this again.
ReplyDeleteThe gravy in the picture looks maroon. I put mine in the crockpot but my sauce looks tannish. I double the sauce as I am making a 6 pound roast. It is an awful lot of sauce. Will the sauce cook away a little? Why the reddish color in the picture? It smells good so I am excited.
ReplyDeleteI'm sure you figured it out by now, but the sauce turns red once you take the juices out of the crock pot and then add the water and cornstarch to make it a gravy.
DeleteMy cheese seemed to clump and burn...any ideas?
ReplyDeleteThis looks so yummy but some people are allergic to pork. Do you think this would taste good using a beef roast instead?
ReplyDelete@Ginny try with chicken!!
ReplyDeleteHas anyone out there tried to make this as pulled pork sandwiches yet? I'm considering that!
We made this last night with pork tenderloin instead of pork roast. Absolutely amazing! We shredded the rest of tenderloin, mixed in the left over sauce and had it on sandwiches today, which was even better than last night's meal! I think we found a new family favorite ;) Thanks for the wonderful recipe!
ReplyDeleteI think the pic is mouthwatering!!! Will be trying this soon!
ReplyDeleteMade this tonight with turkey tenderloins in the crockpot, and this was a huge hit with the whole family!! Thanks for the recipe, will definitely be making it again.
ReplyDeleteI have a beef rump roast that I was hoping to use with this recipe. Do you think it would work with beef?
ReplyDeleteThanks!
Jamie
Okay, I just made this tonight and it was VERY good! Rich hearty gravy and very tender pork! The only change I made was to only use 1 Tbls. of dried basil instead of 2. I'm so glad I did because it was perfect! Thanks for this delcious recipe creation!
ReplyDeleteCan you use a pork shoulder or this recipe or will that be too fatty?
ReplyDeleteI thought the pork shoulder was WAAAYYY too fatty the first time I made it. I tried a pork loin the next time and it was much better, but still fatty. The last several times I've made it, I use a pork tenderloin and its been perfect! :)
DeleteI am making this for dinner tonight and I just checked it and it is BURNED BURNED BURNED! It has only been in for 5 hours on low. I checked and did everything exactly as the recipe said. Anyone else have this problem? It smelled wonderful this morning and I was so excited, now, I don't even know if we can eat it!
ReplyDeleteMine burned as well :( I am not sure I can ever get the smell out of my house! It was so burned that we only could salvage about 1/2 cup of meat from the middle. That even tasted scorched. I had a 2 3/4 lb pork roast and I cooked it on low for 9 hours. My fault for overcooking. I also used grated parmesan cheese, not the power kind. the cheese and honey made a burned shell on the meat. So disappointed but my fault. Don't overcook!
Deletedid you maybe accidentally add the cornstarch into the crockpot too? I cooked mine for 8 hours on low (checking on it now & then) & it was fall apart tender. the parmesan cheese did get a little dark but to me it was more of a carmelized, smoky flavor (although I may leave the cheese out next time to see if I'd like the gravy better - it was a bit rich for us). Also - crockpots do vary, so maybe yours cooks hot? Just hypothesizing here!
DeleteI DO NOT eat honey what can I use as a sub brown sugar maybe? and how much would you recommend
ReplyDeleteI looked up honey substitute, because my honey was crystallized. The website (I made this months ago so I don't know it), gave me a ratio to mix white sugar and water together. My sauce turned out great. Good luck!
DeleteMade this last night, it was delicious, kids and hubby gave it a thumbs up. The only thing I did different was I put way more garlic but we LOVE garlic, next time I might try what someone else suggested and not use as much basil and don't add the olive oil.
ReplyDeleteWe made this today. It was like heaven in our crock pot. I am definitely saving this recipe. Thank you!
ReplyDeleteThis is so amazingly delicious! Love it!!
ReplyDeleteUh-oh.. . I accidentally put the cornstarch into the sauce in the crockpot... Hope it doesn't turn out awful!
ReplyDeleteWe are making this for the second time! It was a huge hit with the kids and with the Mr. too! Thanks for a great recipe!
ReplyDeleteMade this today...cooked it on low for 6 hours..but it was not falling apart..it was a little on the dry side. I really want to try this again because I did love the flavoring! Maybe will use a little less salt or soy is all. Is there anything I can do different to make it less dry? I had a 2.75lb pork roast....?? help??
ReplyDeleteHi Mandie... I checked mine at 7 hours and it was not falling apart at all, so I was afraid it had dried out. It actually just needed to cook a couple more hours. It was perfect (and yummy!) after cooking 9 hours. I had the same size roast as you. Maybe yours just needed to cook longer? I was really worried about drying it out, but it really did just need to keep cooking. Good luck! :-)
DeleteVery good! My family enjoyed this one very much. TFS!
ReplyDeleteI have a six quart crockpot that is oval . Won,t a 2-3 lb roast dry up in it and the sauce too? Also what type of pork roast do you recommend ?
ReplyDeleteGetting ready to make this for dinner tonight!! If it tastes half as good as the picture looks, we are in for an amazing dinner!!
ReplyDeleteWe have it in the crock pot right now! It smells amazing! I threw some fresh veggies in on top to steam. Can't wait for dinner.
ReplyDeleteTonight was the 2nd time I've made this dinner. It is SOOOO good!!! Tonight I made it with a pork loin because the pork roast was WAY too fatty. This would be awesome with pork chops or a tenderloin too. YUM! Its our favorite way to make pork now!!!
ReplyDeleteI'm planning to make this for tomorrow's dinner. I have found the newer, large (6-7qt) slowcookers are cooking things faster than my older and smaller ones did. I'll be home enjoying the wonderful smells, but also keeping an eye on that pork roast. BTW, also serving mashed garlic potatoes and Brussel sprouts with bacon. :)
ReplyDeleteDo you have an approx calorie count for a serving of this pork. It is delicious! I am just keeping track of calories these days and need a ballpark number!
ReplyDeleteoh I cannot wait to try this!
ReplyDeleteI made this Tuesday and it turned out great - - my whole family loved it! My crock pot is a 5 qt. size and I ended up having to let it cook for about 9 hours. We thought it was good the same night, but it really was even better the next day. Thanks for sharing! :-)
ReplyDeleteMade it last night and turned out so delicious! Thanks for the recipe!
ReplyDeleteI tried this last night and it turned out perfect. I always seem to have issues with stuff drying out in my crockpot but cooking it for less time might be the solution! I guess cooking for longer is not always better. The kids and hubby even liked it and said it is a definite keeper! :)
ReplyDeleteI tried this tonight and it was absolutely fantastic. I am so happy to finally have a good crock pot recipe!
ReplyDeleteI have no idea what everyone is talking about with this being delicious. The marinade smelled really great when I put it together, and I only cooked my roast for 5 hours on low. I don't know if perhaps my crock pot's low setting was too hot, but the "gravy" burned. It was bitter and gross. The pork itself was fine, but nothing super special - just pork. And no, it wasn't falling apart...it was a smidge on the dry side.
ReplyDeleteWith the large amount of honey in the marinade, I'm not surprised it burned at all, and am wondering why everyone else's didn't burn...or maybe they just think bitter is a nice flavor? To ruin such a large amount of meat, this is definitely not worth making again.
We literally JUST finished eating this for supper! It was so delicious, even my 3 year old son had an extra spoon of it!
ReplyDeleteWe ommited the gravy part, as we are not big gravy people, but will make the gravy next time for comparison. We had it with red skin mashed potatoes and some sides. We will probably make sanwiches with it tomorrow. It was moist and very flavorful, i poked the pork roast in several spots with a sharp knife prior to putting the sauce over it before cooking.
I recommend this recipe to everyone.
I just placed this in the slow cooker, and I'm going to whip up some beer bread to go with it later! Looking forward to a wonderful dinner!!!
ReplyDeleteJust put my tenderloin in the crock-pot. Can't wait for dinner :) Thanks for inspiring me.
ReplyDeleteI made this today, wow it was nasty. The pork was okay, the gravy was yucky. sorry. :(
ReplyDeletemaybe the cut of pork was not the best choice...the cut of meat always makes a huge difference...I always pick the wrong beef roast cut and ruin it everytime. The gravy was so delicious we could have just eaten it with a spoon!!!LOL!!!
Deletemade this last night and it was super! my daughter wanted 2nds which never happens and hubby said it was excellent and he is forever saying "it's ok" about everything!!!
ReplyDeleteMade this for dinner tonight, Yum!!!
ReplyDeleteAs a side note: a lot of times when I see something yummy on Pinterest I'm directed here. Now follower!!
Can you tell me how many serving this is?6?8?
ReplyDelete2 lbs about 6-8
ReplyDeleteI have made this and it is SO good! Actually making it again right now and my house smells incredible! :)
ReplyDeleteThis recipe was incredibly yummy! Made it for Easter dinner for the first time. So flavorful and the house smelled sooooo good while it cooked. Will make this over and over again for sure!
ReplyDeleteMade this tonight, turned out great!! House did smell amazing.
ReplyDeleteI made this today with a tenderloin, ran out of soy sauce so I added a little basalmic vinaigrette to round it out.. hope it still turns out ok! it smells delicious!
ReplyDeleteWe made this with pork shoulder and it turned out great. While holding my newborn and trying to throw the recipe together this morning, I mistakenly added the cornstarch and water to the slow cooker. I stirred it every 2-3 hours to make sure it wasn't sticking, and it still turned out great! No burning and the roast was perfectly moist. Nice balance of savory and sweet. We will definitely make it again!
ReplyDeleteI am trying this now...I have a quick question though...it just doesn't seem like enough liquid? I am tempted to add some broth or water to it.
ReplyDeleteI can see from a few comments that some reacted as my husband and I did. I can't believe this recipe actually says 2 tablespoons of dried basil as I have never had a recipe ever call for more than 2 teaspoons. I used a pork tenderloin and it was done as expected, but the sauce was so thick with basil that I had to strain it as I poured it into the saucepan. It was full of gobs of basil so I was glad it was out. The gravy still had an odd taste. If I do this again, as I do believe it has possibilities, I'll leave the basil out or only add 1 teas. Did notice that one comment repeated the ingredients and omitted the basil. Are we all seeing the same recipe? Your site is well known for its great recipes; was this an error?
ReplyDeleteRec'd a kind response from the Sisters today via e-mail, and they verify that it is indeed 2 Tablespoons of dried basil. My suggestion: For those of us w/o exotic taste buds, we should probably try with just 1 teas. or none. But we now know it isn't a mistake in the recipe. Most people seem to love it as is. Just be cautious.
DeleteThis looks very good! I'll have to try..without the cheese
ReplyDeleteI found this recipe on pinterest and tried it out tonight...was really tasty but I think next time I'll decrease the amount of basil.
ReplyDeleteI didn't have enough basil so I ended up using about 1/2 Tbsp. dried basil & 1 Tbsp. dried oregano and it turned out delicious! Definitely a repeater!
ReplyDeleteMade this last night - my first ever pork roast in 35 years of marriage. Absolutely awesome! New family favorite.
ReplyDeleteThis was truly delicious! Pork was cooked perfectly and the gravy was really yummy. I did alter the basil and used about a tablespoon instead of 2 - otherwise followed it to a T. Highly recommend!
ReplyDeleteOh no! I just put everything together and realized I forgot to spray my slow cooker with cooking spray!!! Will it burn?? Or just not be as easy to clean up? Am I in serious trouble here?
ReplyDeleteCan I use a frozen pork roast? If so, how much longer should I leave it in the slow cooker?
ReplyDeleteIm making this right now only Im using a 4 lb bag of chicken wings!!
ReplyDeleteoh and I did 2 times the the Ingredient
ReplyDeleteI made this recipe tonight. I tried hard to like it, but I'm just not a fan. It felt like it couldn't decide if it was an Asian dish or an italian dish. The best way I can describe it is if you mixed pesto sauce with terryaki sauce and used it as a marinade. The basil and the soy sauce do not work well together and conflicted in the dish too much. I made the sauce just fine, and made the "gravy" at the end - and it still didn't help it. I ultimately served it over rice as it seemed more asian to me, and still didn't really "mesh" well (I ended up dousing it with Kikoman's terryaki sauce to kill the basil taste to make it edible). It's "ok" enough to be somewhat edible (and thankfully I have a husband who will eat leftover anything), but it's not something I would recommend or make again.
ReplyDeleteAH! I can't believe how delicious this looks!! Gonna have to try it.
ReplyDeleteLesley
byporchlight.blogspot.com
Hi I found this on Pinterest and made this recipe last night. When I first put it in the crock pot the sauce smelled amazing. About half way thru the Parmesan cheese made me sick to my tummy, but then right before it was done it went back to smelling amazing. My husband and I both liked the flavor. My roast wasn't super tender and that could be my fault for it being frozen. Maybe next time I will use a defrosted roast and cook longer.
ReplyDeleteThanks for the recipe look forward to many more :)
Could I bake this in the oven with a dutch oven? I haven't replaced my broken crock pot yet.
ReplyDeleteI made this for my boyfriend today. We hated it. it was too bitter from the basil. Soy sauce and parm chhese do not match. it was terrible. YUCK! i wasted my time and money!
ReplyDeleteNot a fan...the basil and soy sauce DO NOT taste good together, and I didn't even add as much basil as it said. I couldn't eat it :(
ReplyDeleteNot a fan...the basil and soy sauce DO NOT taste good together, and I didn't even add as much basil as it said. I couldn't eat it :(
ReplyDeletewe had this tonight. I was a little concerned after i started it. the sauce did not look like a glaze in the picture. it was very much a thick tan creamy type sauce. then it started to burn a little after 2 hours of cooking. i added some water to the crockpot though and just made sure to keep an eye on it. I came back to read some of the reviews and got worried that some people had such bad things to say. But my whole family loved it. Even my 4 and 6 year olds. The flavor is not typical. But it was very good! I didnt add as much basil as the recipe called for. All in all, it is something we will have on our menu again!
ReplyDeleteThis is my go to recipe! I've made it with chicken breasts, chicken tenders, thinly sliced boneless pork chops, and the roast. My whole family loves it even my picky 2 year old!
ReplyDeleteI'm sitting here eating it right now and it's incredible. AMAZING. LOVE it!!!
ReplyDeleteI guess I'm among the minority of people who had it not turn out well. Ours did burn a little, and we found the soy sauce overpowered most of the other flavours of the sauce. I will probably try it again but I will use less soy sauce and maybe use powdered parmesan instead of grated, the grated clumped a bit too much.
ReplyDeleteMine burned the first time I made it too. I made it for a second time today and I just finished eating it! So yummy! It's actually a lot like what my mom made growing up, minus the parmesan and she made it with chicken instead. So yummy though! Thanks for the recipe!
ReplyDeleteI made a different version using bbq instead of soy sauce...here's the link. Turned out great, thanks for the inspiration.
ReplyDeletehttp://wereparentsnj.blogspot.com/2012/08/bbq-parmesan-slow-cooker-pork-loin.html
I agree, the basil and soy do not go well together. The basil was overpowering everything else. The gravy afterwards, was not good either. I expect honey, and soy to be sweet, but it was just an awkward taste. Its looked way better than it tasted.
ReplyDeleteI made this tonight and it was absolutely delicious! I was out of soy sauce, so I omitted it (which, judging by the reviews was a good thing!) The gravy was awesome, I drizzled it over the pork and some Yukon gold mashed potatoes. I don't know how other people have messed this up or burned it, it is a simple crock pot recipe and I definitely recommend it :)
ReplyDeleteI don't eat pork but this recipe looks REALLY GOOD. can this be made with roast beef and if so will it come out the same way? Please respond I would really like to try this.
ReplyDeleteI don't eat pork but this recipe looks REALLY GOOD. can this be made with roast beef and if so will it come out the same way? Please respond I would really like to try this.
ReplyDeleteI really have no idea if this would be as good with beef . . . I am not sure if the honey/parmesan combo would compliment the beef flavor! But no harm done in trying! If you like it, let us know!!
DeleteMade this for dinner last night and it was an instant hit with my family. Will defintely make this again!
ReplyDeleteWhen my planning goes bad, which it has a lot lately, I am always able to go to this site and find an amazing dish that makes the whole family happy! Thank you, thank you, thank you for taking the time to share everything.
ReplyDeleteIt does not mention what to do with the 2tbs of olive oil, so I put it in the mixture. Hope this is right?
ReplyDeleteJust mix it with the other stuff. Sooo good!
Delete"In a small bowl, combine the cheese, honey, soy sauce, basil, garlic, oil and salt; pour over pork"
Omigod this was the best roast I have ever made or tasted! I have already gotten 3 other friends/family members to make it since I did on Tuesday! I was a tad short on honey so supplemented with dark corn syrup. I used a 5-lb roast and doubled the sauce. I botched the gravy but, "who cares?" The roast took the cake!
ReplyDeleteIt is in the crock pot now...cooking for a Sunday dinner this evening! I used a pork loin and I can't wait to see how it does. If it tastes anything like that picture looks....WOO HOO!
ReplyDeleteI made this for dinner tonight. It did stay very moist and by the time it cooked on low for about 7 hours, it was very tender. I used a bone-in shoulder roast that I had trimmed of fat. I'm not sure if it was the flavors of the basil, soy, and parmesan that didn't work together, or if my roast somehow scorched but we didn't care for this roast at all. I'm not posting this to be a negative Nelly, I just know that I will probably run across this recipe again and I'm basically posting as a "note to self" so that I'll remember that we've tried it and didn't really care for it. Thank you anyway, though, for posting all the tons of great recipes for us to try. Be blessed (0=
ReplyDeleteI'm making this right now! I was really excited to make this a few minutes ago and then became increasingly nervous the more I read the comments. Here's to hoping for a good dinner! Ill repost how it came out later!
ReplyDeleteYum!!! Just made this last night. I didn't have dried basil so I used my favorite "all purpose" seasoning instead. I threw in brocolli, mushrooms, carrots and onions, too. This was delicious! I used a 1 lb pork roast (for 2) so I halved the recipe and cooked it on low for 6.5 hours.
ReplyDeleteMade this tonight. Best pork roast I've ever made! Even my picky girls liked it. Thanks!
ReplyDeleteWe just finished this a while ago, and it was amazing! I was a little nervous as it cooked, but it tasted delicious! We made it with chicken breast instead, but I will still recommend it!
ReplyDeleteI made this tonight, I didn't think it sounded good, but I had all the ingredients and was trusting the girls. It was FANTASTIC !!!!! I can't wait to share it with all my family and friends. Thanks SO much, now I'm eager to try so many more of your recipes. In fact this is SO Great, this is the first time I've posted re: a recipe.
ReplyDeleteSuper yummy. My picky kids ate it, and my 3 year old said, "This dinner is gooder than a pig...and mud."
ReplyDeleteUgh, I got ahead poof myself and mixed all the ingredients including the water and corn starch!!! Help! Will this still taste good? Should I do something?
ReplyDeleteAs I mentioned, I added the corn starch by mistake, but it was ok. I checked on it a couple of hours later and notice it getting thick so I added a quarter cup of water and stirred it real good. Turned out perfect, although mine reached temp before 5 hours was up.Husband loved it, can't wait to make it again.
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ReplyDeleteA new family favorite.
ReplyDeleteShould I trim the fat from the roast first?
ReplyDeleteI actually don't trim the fat because the fat helps keep it moist and from drying out. You can always remove the fat at the end of cooking.
DeleteWe tried this yesterday and it turned out awesome - perfect for a family celebration. A few notes for the folks who had issues with the recipe: 1) You need a big piece of meat - more like 4 lbs.
ReplyDeleteUse the big thick pork roast cut, not the little skinny tenderloins, and don't trim the fat. You can pour off the sauce into a separator afterward if you want, but I did not find it had an unmanageble amount of fat. I promise, you can throw one of those into the cooker with nothing but a coating of oil and 6 garlic cloves, and it will not dry out or burn. 2) Do not add the cornstarch to the slow cooker - it's for thickening the sauce after the meat is done. 3) Use the less expensive grated parmesan cheese - anything better is a waste of nice cheese, it won't blend into a coating for the meat, and I think the quantity will not work out properly.
I was curious to see whether the honey, soy, parmesan or garlic would dominte the sauce and was intruigued to find the answer was: none of the above. It creates a very unique and tasty jus, reminiscent of beef. I thickened it minimally, we had it with sauteed green beans, lightly smashed Yukon gold potatoes and a cranberry relish. It got rave reviews. Wanted to make the leftovers into "sliders" but there are no leftovers (4.5 lb roast served 6). I'd do this meal for Christmas - surprisingly impressive for a slow cooker meal, simple and delicious.
Thank you so much for sharing!! This is awesome!
DeleteI wanted to like this really bad but it just didn't do it for me - I omitted the salt (as I feel parm and soy have plenty to begin with)I also reduced the soy sauce by half (as I am not a fan of a strong soy flavor)and added only 2 tsp of basil (as I have never seen a recipe that called for 2 TBS of any spice/herb). Mine never came close to burning so that was a good thing - I just wasn't a big fan of the flavor in general - no one in the family was :( It was edible and OK but I don't think I'll be making this again.
ReplyDeleteI tried this despite a lot of bad reviews but I can't totally disagree with them. It wasn't burnt (I kept an eye on it) but it was a bit dry and just didn't taste great. The recipe notes the internal temp that you should stop cooking so maybe some didn't use a thermometer. I didn't think the basil was overpowering and I couldn't taste the parmesan. The soy sauce was a bit wierd. Probably won't make it again.
ReplyDeleteI am going to try this recipe tomorrow for my New Years pork!
ReplyDeleteI want to make this tomorrow but I have a 7lb roast. What's my cook time and setting and should I double the 'gravy'?
ReplyDeleteWith your roast that big you would want to double the recipe for the other ingredients. After reading over the comments, just watch it closely. If you have a good sized crock pot and the roast lays in it nicely, you shouldn't have to do it much longer. If your roast is really thick and round, it may require more time. I would cook it on low for an extended amount of time. It will be tender that way. Best of luck to you. We would love to hear how it all turns out! -The Six Sisters
DeleteMade this last night for my family for Sunday dinner- Was a wonderful new flavor! Unlike any other "gravy" i have made before! It was refreshing to add a new flavor to the taste buds!! Love your site! Thanks for sharing!! :-)
ReplyDeleteMade this tonight- followed directions exactly and it was so dry and tasted like burnt soy sauce. First flop from this blog, I can't figure out what went wrong- it was inedible!
ReplyDeleteI have not had time to read all of the reviews - but unfortunately, it did not go over well with my family. I think it had to do with the parmesan cheese- we found that to be the culprit in the gravy. It did make a nice thick brown gravy though. If I make again, I would delete the cheese.
ReplyDeleteI loveall your recipes, am constantly trying new ones. Unfortunate this didn't hit the mark for my group of guys. They hated it, I thought it was way too sweet. But keep the recipes coming. Thank you
ReplyDeleteI made this tonight for Sunday dinner and it was fantastic! My husband loved it as well. Such a creative recipe. I would have never thought to combine asian and italian ingredients. Great job.
ReplyDeleteAfter reading all the comments I'm getting nervous! Really hope we enjoy this recipe! The picture looks very yummy!
ReplyDeleteI have a frozen 1 lb tenderloin, should I still cook it on low for 6-7 hours?
ReplyDeleteA 1 pound tenderloin won't take long at all. Keep a close eye on it. But definitely not 6-7 hours. Closer to 2-3 hours.
DeleteI cooked a frozen 1 lb tenderloin for 6 hours on low turning it every 1.5 hours to prevent scorching and it turned out great!!! Only advice I will give is when you go to make the gravy, dont bring it to a boil before adding the water and cornstarch--it gave it a burnt taste--but the tenderloin without the gravy was amazing!! I am not a fan of pork usually because it is bland and too dry--this was so tasty and perfectly cooked--even my very picky hubby said we could have it again!
DeleteI have this cooking right now! It smells awesome. Due to the many "it burnt " comments, I flipped the 3lb thawed pork tenderloin after 4 hours. I hope it helps :)
ReplyDeleteI have this in the crock pot now, a little worried though as I used shredded parm instead of powdered, has anyone had good results with shredded? I planned on leaving it in for 6 hours but since I only have a 1 lb tenderloin I will check it at 5 hours. I didn't half the sause but did put a little less honey then called for just to reduce calories.
ReplyDeletemaking this now cause it look ridiculously delicious! but now kind of nervous as I am reading more and more reviews saying the flavor isn't good at all :( hoping for the best with this recipe cause it just looks soo good! wish me luckk!!
ReplyDeleteI made this last week and was slightly disappointed. With the way it turned out, I don't think I'd make it again. But if I have some reassurance that I either did something wrong or could make it turn out better I might give it another try. It smelled so amazing for the first few hours of cooking then I could tell it was getting scorched and it started to smell burned (but the roast was by no means "done" with only 3 hours of cooking on LOW.) I used a 2.5 pound loin roast from Costco and a 6-quart oval slow cooker. When I removed the roast and poured/scraped out the "gravy" I could tell it was going to have a burnt taste to it. My husband generously called it "smoky." Any suggestions? I plan on trying the Maple Brown Sugar Pork Tenderloin tonight and am a little skeptical after this one went so wrong!
ReplyDeleteMany replies and some had great success and others didn't. Sounds like smaller roasts need a watchful eye. Bigger roasts (around 4 lbs) had absolutely no problem. Sorry it didn't work out for you. When we had it I kept a close eye on it all day because I happened to be home. -The Six Sisters
DeleteI just wanted to say that I made this yesterday and it was AWESOME. I got really nervous because I threw everything in the crock pot the night before and THEN read all the comments and wasn't sure how it would turn out. I had a 2+ pound roast, cooked it on low for 6 hours while I was away at work (I did flip it after about 4 hours when I went home for lunch) and by the time I got home it was perfect! Smelled great, tasted even better. The sauce did burn a little around the edges of the crock pot but that happens with pretty much everything I ever make in there, and I just didn't scrape the edges when I poured out the juice to make the gravy and it was fine - much better than I expected, actually.
ReplyDeleteI made this 100% exactly as described - i turned out well but none of us liked the taste of it. I just didn't think the parmesan went well with the other ingredient - we actually threw it out, everyone thought the flavor was gross. Bummer!
ReplyDeleteI followed this recipe exactly as it was written and it turned out exactly as advertised. If you change the recipe then don't like how it turned out you can't really blame the recipe.
ReplyDeleteThis was absolutely amazing! It is on the make again list!
ReplyDeleteJust made this today. I am sorry but this recipe is awful! Tastes like burned soy sauce. I am going to have to rinse this roast completely and try bbq sauce at this point. I followed your directions to the T. Used the size pork roast you suggested. (3 lb). Wish I had read the reviews before I bothered. I did not catch that many of the rave reviews were those who thought it sounded good, but had never made it. The whole purpose of using a crock pot is to cook while you are at work. Bad decision on my part today.
ReplyDeleteI've got this cooking in the slow cooker right now, and it smells SO good. I can't wait for supper.
ReplyDeleteI started this in my crockpot this morning and in two hours the sauce was burning. Started out smelling great and I was able to salvage it before the meat absorbed the burnt flavor from the sauce. I have transferred it to a baking pan and will finish by roasting in the oven. This recipe needs some sort of moisture other than the listed sauce ingredients. Many new crock pots cook hotter than the old ones did (boy, do I miss my old one!), so this needs to be taken into consideration. I still love how great the house smells and only hope it tastes as good as it smells.
ReplyDeleteI made this tonight for dinner.I cooked it for 6 hrs. The meat came out perfect. The sauce didn't go over at all. Everyone couldn't quite figure out what it was about it, til I told them about the parm. cheese. I has actually wondering about it as I was making it, so I put only half the amount in. I really don't know why it was an ingredient. Can you tell me why it's in this?
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