Monday, August 6, 2012

Parmesan Honey Pork Roast

Tonight was the real kick-off to my monthly menu planning. I did all the assembly work on Saturday, but today was the first time I actually cooked something from it. And let me tell you, it turned out great! I made Parmesan Honey Pork Roast, a recipe I originally found on Pinterest (view here). On Saturday, I bought an almost 5 pound pork roast (it was the smallest I could find!) and cut it in half. I then placed then in a large storage bag, then mixed the sauce in a quart sized bag and tossed it all in the fridge. This morning, I threw it in the crockpot.

Six and a half hours later, the roast was FALLING APART. I couldn't even get it out of my crock pot in one piece! I actually probably could have taken it out a half hour earlier or maybe even a little before that because there were a few spots that were a little dry. But other than that, I can't believe how it easy it was to make something so good!

I had planned on serving it with a side of Roasted Broccoli, but after the Beef and Broccoli was assembled, I realized I hadn't bought enough. So instead, I made some rainbow rotini and tossed it with extra-virgin olive oil and Parmesan cheese. Mmmm. The recipe includes directions for a gravy as well should you decide to serve it with potatoes.

Studdly Hubby was very happy with the roast, but he doesn't love pasta as much as I do, so he says he could have done without that. 

Slow Cooker Parmesan Honey Pork Roast Recipe

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

1. Spray slow cooker with non-stick cooking spray. 

2. Place roast in slow cooker.
3. In a small bowl, combine the cheese, honey, soy sauce, basil, garlic, oil and salt; pour over pork. 
4. Cover and cook on low for 6-7 hours or until a meat thermometer reads 160°.
5. Remove meat to a serving platter; keep warm. 

1. Skim fat from cooking juices; transfer to a small saucepan. 
2. Bring liquid to a boil. 
3. Combine cornstarch and water until smooth. 
3. Gradually stir into pan. 
4. Bring to a boil; cook and stir for 2 minutes or until thickened. 

*I estimate this to be about 9 WW Points with 8 servings.*

Because I plan on using the leftovers for this roast for Pulled Pork Sandwiches, I shredded the leftovers and placed them in a container and drowned it in barbecue sauce. I'm looking forward to eating it again!


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