Tuesday, April 30, 2013

Recipe Review - Parmesan Pork Roast

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Cookin’ With Kris
Photo from Taste Of Home of the recipe
The Taste Of Home Cookbook
Pg. 129

1 boneless whole pork loin roast (4lb)
2/3c grated parmesan cheese
1/2c honey
3t soy sauce
2T dried basil
1/2t salt
2T minced garlic
2T cornstarch
1/4c cold water

1.Cut roast in half, transfer to 3qt slow cooker. Combine cheese, honey, soy sauce, basil, garlic, oil and salt; pour over pork. Cover and cook on low until pork reaches 160 or 5 ½ - 6 hours.
2.Remove meat to platter, cover with foil to keep warm. Skim fat. Transfer juices to small saucepan. Stir together cornstarch and water until smooth, combine with juices. Heat to boiling – cook and stir until thickened. Slice roast, serve with gravy

Modifications : I didn’t have any dried basil, so I used 2T of italian seasoning, which was essentially just basil anyway. We served ours with mashed potatoes.

Rating (out of 5)

Kris – 4
Linz – 4 ½

Review: An easy to make roast with an interesting mix of flavors. The soy sauce and honey really compliment each other, while bringing out the tanginess of the parmesan. The sauce cooks down to a rich, dark red with pieces of smoky parmesan and basil. I think the sauce could have been improved by using freshly dried basil, rather than the rather old italian seasoning I had to substitute. I should have used my remote thermometer that Linz gave me for Christmas, as the five hour cooking time left the meat quite flavorful but dry. We ended up roughly shredding it and eating it atop mashed potatoes with the sauce as gravy. We’ll try this one again.



randymeiss said...

Looks awesome. The gravy sounds heavenly.

Kristopher McClanahan said...

The gravy was awesome. We actually used it for a couple of other meals later in the week too.