Parmesan Pork Roast

• 1 Boneless whole pork loin roast (4 lbs.)
• 2/3 Cup grated Parmesan cheese
• 1/2 Cup honey
• 3 T. Soy sauce
• 2 T. dried basil
• 2 T. minced garlic
• 2 T. olive oil
• 1/2 tsp. salt
• 2 T. cornstarch
• 1/4 Cup cold water

Cut roast in half or thirds. Transfer to a lightly greased slow-cooker. In a small bowl, combine the cheese, honey, soy sauce, basil, garlic, olive oil, and salt. Pour over pork. Cover and cook on low for 5-1/2 to 6 hours or until a meat thermometer reads 160 degrees.

Remove meat to a serving platter; keep warm. Strain the lumps from the cooking juices and transfer to a small saucepan. Bring liquid to a boil. Combine cornstarch and cold water until smooth. Gradually stir into saucepan. Bring to a boil again; cook and stir for about 2 minutes or until thickened. Slice roast; serve with sauce.

This recipe comes from an old Simple & Delicious (Taste of Home) magazine - March/April, 2010.