Slow Cooker Parmesan Honey Pork Roast
adapted from bigoven.com
1 (2-3 pound) boneless pork roast
2/3 cup freshly grated Parmesan cheese
1/2 cup honey
¼ cup Teriyaki sauce
2 tablespoons dried basil
1 tablespoon dried rosemary
2 tablespoons minced garlic or 1 tablespoon jarred garlic
1/2 teaspoon salt
½ teaspoon white pepper
2 tablespoons cornstarch
¼ cup water
Spray slow cooker with non-stick cooking spray.
In a small bowl, combine the cheese, honey, Teriyaki sauce, basil, garlic, oil, salt and pepper. Rub over pork and then place pork into the slow cooker. Cover and cook on low for 6-7 hours or until a meat thermometer reads 145 degrees. Remove meat to a serving platter; cover with foil and keep warm.
Skim fat from cooking juices; transfer juice to a small saucepan. Bring liquid to a boil.
In a small bowl, combine cornstarch and water until smooth. Gradually stir the mixture into the pan juices. Bring to a boil; cook and stir for 2 minutes or until thickened.
Slice roast; serve with gravy.