Slow Cooker Parmesan Honey Pork Roast Recipe (2024)

Lisa@Pickles and Cheese says:

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!

Sandy Ang says:

Sounds and looks mouthwateringly yummy !

Anonymous says:

can't wait to try this! every recipe i've tried so far has been amazing!! thanks for all the great ideas!

Lisa says:

That's gotta be one super dinner.

Aimee says:

Love pork in the slow cooker. Pinned this one for later :)

Inspire Me Heather says:

Oh that does look yummy! I've printed it too - it will be perfect for this busy week, thanks!

Anonymous says:

I 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!!

Anonymous says:

Does 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?

Camille says:

@ 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!

Katie says:

Love this! Slow-cookers are a godsend.

Anonymous says:

yum! does the honey make it VERY sweet?

Camille says:

@ 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!).

Sara says:

This looks so delicious - some awesome flavors going on there! :)

Anonymous says:

Sounds mouth watering. I want to try this recipe.

Anonymous says:

Your 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.

Camille says:

@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! :)

Mama Wright says:

I 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 :)

Anonymous says:

Love slow cooker recipes...always trying new ones. Sounds YUMMY

Anonymous says:

I'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??
And Merry Christmas!!

Anonymous says:

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!

Anonymous says:

This 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)!
Thank you for such a great recipe :-)

Anonymous says:

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?

Camille says:

@ Anonymous- I just use the powdered Parmesan cheese!

Anonymous says:

Do I need to cover the pork with any broth or water while cooking so it's doesn't scorch?

Anonymous says:

Also do I cook it on low or high in the crock pot?

Anonymous says:

Low

Anonymous says:

Thanks! Do I need to cover it with broth, etc

Camille says:

@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.

Anonymous says:

You think I can use my pork tenderloin for this?

Camille says:

@Anonymous- I think that a pork tenderloin would work great!

Katie says:

I 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!

Doug Zanger says:

Anonymous says:

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.

Anonymous says:

Would this work for Bar-Q sandwiches or would it be to soupy?

Anonymous says:

I 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.

Anonymous says:

This 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!

Anonymous says:

What would this pair well with? Mashed potatoes? Stuffed in a bun? Rice?

Six Sisters says:

I 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! :)

Anonymous says:

Made 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!

Anonymous says:

The 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...

Mrs. Cochran says:

Made this tonight for dinner - OMG...so good!!! Thanks for the recipe!

Megan says:

My 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!!

Camille says:

@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!

Kerri says:

This 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.

love2cook says:

I 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?

Camille says:

I 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! :)

SPahlen says:

I am cooking this right now and my children are saying that it smells like feet... I am hoping that it turns out good! #fingerscrossed.

Ang says:

I 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!

Robert says:

I be you could make pulled pork sandwiches and adjust the gravy to make a sauce. The photo makes my mouth water.

Robert says:

I be you could make pulled pork sandwiches and adjust the gravy to make a sauce. The photo makes my mouth water.

Robert says:

I be you could make pulled pork sandwiches and adjust the gravy to make a sauce. The photo makes my mouth water.

lovebrowns says:

I have a pork roast that is only 1.85 pounds, would you suggest 5 hours on that one too?

gabby says:

I 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.

ayden says:

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Augie says:

I 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.

Augie says:

In 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.

Steph says:

Squea says:

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

Chicago Spartan says:

Made 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.

Ben says:

Hi Robert,
Don'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.

Ben says:

Like I told Robert, don't forget the slaw, and try a few pieces of bacon.

Ben says:

Listen 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.

CRD3 says:

The 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.

Relief Society 8th Ward, Granite Sandy Stake says:

My cheese seemed to clump and burn...any ideas?

ginny says:

This looks so yummy but some people are allergic to pork. Do you think this would taste good using a beef roast instead?

Nicole Marie Robbins says:

Ashleigh says:

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!

Lillian (My Recipe Journey) says:

I think the pic is mouthwatering!!! Will be trying this soon!

Heidi says:

Made 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.

jamiemaye says:

I have a beef rump roast that I was hoping to use with this recipe. Do you think it would work with beef?
Thanks!
Jamie

Lillian (My Recipe Journey) says:

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!

Cali says:

Can you use a pork shoulder or this recipe or will that be too fatty?

gretchenes says:

I 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!

Ms. Thang Cherise says:

I DO NOT eat honey what can I use as a sub brown sugar maybe? and how much would you recommend

Kris says:

Made 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.

Jennifer Louise says:

We made this today. It was like heaven in our crock pot. I am definitely saving this recipe. Thank you!

Michelle Hanco*ck & Anna Goncalves says:

This is so amazingly delicious! Love it!!

cwhharris says:

Uh-oh.. . I accidentally put the cornstarch into the sauce in the crockpot... Hope it doesn't turn out awful!

Jessica says:

Mine 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!

Sasha says:

We 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!

Mandie says:

Made 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??

Angela G. says:

Very good! My family enjoyed this one very much. TFS!

cdb482e8-5f02-11e1-9ceb-000bcdcb2996 says:

I 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 ?

Double Trouble says:

Getting ready to make this for dinner tonight!! If it tastes half as good as the picture looks, we are in for an amazing dinner!!

Mrs. Klein says:

We 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.

Valerie says:

Tonight 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!!!

Mary says:

I'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. :)

cookiekate says:

Do 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!

Kelley says:

oh I cannot wait to try this!

LuAnne says:

I 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! :-)

LuAnne says:

Hi 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! :-)

Shawna says:

Made it last night and turned out so delicious! Thanks for the recipe!

Little Sister says:

I 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! :)

Alyse says:

I tried this tonight and it was absolutely fantastic. I am so happy to finally have a good crock pot recipe!

Jessica says:

Jessica B. says:

Mom on a Tightrope says:

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!!!

Kellie says:

Just put my tenderloin in the crock-pot. Can't wait for dinner :) Thanks for inspiring me.

Melenie says:

I made this today, wow it was nasty. The pork was okay, the gravy was yucky. sorry. :(

Leslie Lasley Dawes says:

made 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!!!

Leslie Lasley Dawes says:

maybe 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!!!

Amanda I says:

Chelsea says:

I 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!

Offbeat Optimism says:

I 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.

Gwyn says:

did 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!

julie says:

Can you tell me how many serving this is?6?8?

Leslie Lasley Dawes says:

2 lbs about 6-8

oceanlisa says:

I have made this and it is SO good! Actually making it again right now and my house smells incredible! :)

Kristi M. says:

This 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!

Megan says:

Made this tonight, turned out great!! House did smell amazing.

mtsnyder says:

I 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!

HipChickDigs says:

We 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!

DMBfan says:

I 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.

TiSC says:

I 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?

MissCasey says:

This looks very good! I'll have to try..without the cheese

Alice says:

I 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.

Kate says:

I 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!

With You In Mind says:

Made this last night - my first ever pork roast in 35 years of marriage. Absolutely awesome! New family favorite.

WonderWoman says:

This 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!

The Feed Me KC Crew says:

Oh 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?

Gome90 says:

Can I use a frozen pork roast? If so, how much longer should I leave it in the slow cooker?

AnnMarie says:

Im making this right now only Im using a 4 lb bag of chicken wings!!

AnnMarie says:

oh and I did 2 times the the Ingredient

kbear9945 says:

I 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.

TiSC says:

Rec'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.

Lesley says:

Valerie says:

Im 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!!

Valerie says:

I 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! :)

Valerie says:

Im 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!!

Jennifer says:

DanaKay says:

Could I bake this in the oven with a dutch oven? I haven't replaced my broken crock pot yet.

a40fb620-a9e3-11e1-b99c-000bcdcb2996 says:

I 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!

Stacey says:

I 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.

Stacey says:

Not 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 :(

Stacey says:

Not 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 :(

dawnmarie2012 says:

we 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!

Surrealgamer says:

I used San J Gluten Free Tamarin Soy Sauce and it tasted great.

miss.marcedes says:

Even 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!

theresaschrader says:

This 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!

Alex & Family says:

I'm sitting here eating it right now and it's incredible. AMAZING. LOVE it!!!

Alex & Family says:

I'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.

ambie719 says:

I 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.

Katharine says:

Mine 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!

Were Parents says:

I made a different version using bbq instead of soy sauce...here's the link. Turned out great, thanks for the inspiration.
http://wereparentsnj.blogspot.com/2012/08/bbq-parmesan-slow-cooker-pork-loin.html

Jai Schiefelbein says:

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.

Pupcak19 says:

I 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 :)

EvesDungeon says:

I 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.

EvesDungeon says:

I 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.

Katy says:

Made this for dinner last night and it was an instant hit with my family. Will defintely make this again!

Camille says:

I 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!!

Laura Cheney says:

When 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.

Eastern Shore Girl says:

It does not mention what to do with the 2tbs of olive oil, so I put it in the mixture. Hope this is right?

Valerie says:

Just mix it with the other stuff. Sooo good!
"In a small bowl, combine the cheese, honey, soy sauce, basil, garlic, oil and salt; pour over pork"

Jessica Reel says:

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!

Sandi says:

It 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!

TrixieJo302 says:

I 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=

Danielle Scott says:

I'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!

Oak Grove Avenue says:

Yum!!! 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.

Questionable Housekeeping says:

Made this tonight. Best pork roast I've ever made! Even my picky girls liked it. Thanks!

Cori says:

We 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!

Lisa Mann says:

I 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.

The Petersons says:

Super yummy. My picky kids ate it, and my 3 year old said, "This dinner is gooder than a pig...and mud."

Theresa says:

Ugh, 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?

Theresa says:

This comment has been removed by the author.

Theresa says:

As 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.

SickRose says:

I 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.

Norma Jane Brewer says:

A new family favorite.

BillyK says:

Should I trim the fat from the roast first?

ValerieDJ says:

We 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.
Use 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.

Camille says:

I 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.

Camille says:

Thank you so much for sharing!! This is awesome!

huskyfan says:

I 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.

Carrie says:

I 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.

Lynne Miller says:

I am going to try this recipe tomorrow for my New Years pork!

Rachel says:

I want to make this tomorrow but I have a 7lb roast. What's my cook time and setting and should I double the 'gravy'?

Six Sisters says:

With 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

Erica- A Farmhouse Family says:

Made 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!! :-)

marathon mom says:

Made 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!

athome Meg says:

I 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.

ken n karianne Ormond says:

I 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

ChrissyW87 says:

I 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.

Sarah Vasbinder says:

After reading all the comments I'm getting nervous! Really hope we enjoy this recipe! The picture looks very yummy!

Beth says:

I have a frozen 1 lb tenderloin, should I still cook it on low for 6-7 hours?

Jdwa1228 says:

I 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 :)

Six Sisters says:

A 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.

Beth says:

I 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!

Tiana says:

I 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.

Mercedes Torres says:

making 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!!

The Bessman Family says:

I 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!

Six Sisters says:

Many 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

Kelly K. says:

I 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.

Kelly says:

I 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!

Jessica Parker says:

I 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.

Tina Bothum says:

This was absolutely amazing! It is on the make again list!

lne216 says:

Just 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.

sweet and lovely crafts says:

I've got this cooking in the slow cooker right now, and it smells SO good. I can't wait for supper.

Kerry says:

This is the best pork roast recipe of all time. I have made it a handful of times since March and my family LOVES it.

JazL says:

Made this today and it was delicious. I only had 2 tbsps of Parmesan cheese left, but it worked out fine. Make sure you read the directions fully and don't add the cornstarch while cooking. That comes later. I'll see if my toddler likes it tomorrow.

Mary Soucy says:

This sounds wonderful. I can't think it will be on next weeks menu. Great classy meal to have even if it's hot, because it's in the crock pot. Thank you for sharing this! :)

Lindsey says:

Followed recipe verbatim and it didnt work at all. It smelled nasty from the get go, and my ingredients didnt even "pour" over the pork. I'm sorry but I dont understand how any of you got this to work witbout tweeking it.

Arianna says:

My family absolutely loved this recipe. I was hesitant after reading some of the negative reviews, but mine turned out perfect. I, however, did not use a crock pot. I cooked mine in the oven for 3 hours at 250 degrees. I also cut back on the basil, used only about 2 tsp. Thank you for the wonderful recipe.

Lorraine says:

I have made this for my husband before. We both LOVE it. I just put it on again for hubs and his mom. I know she is going to love it too. I can't wait!

Christina L says:

Made this tonight for 9 people, and it was a massive hit! I used two 3 lb pork roasts, each cut into thirds. Doubled everything except the soy sauce - did 4 TB of that - and the basil - did 2 TB and then added 2 TB oregano, per someone else's suggestion. Cooked for 6.5 hours on low, then switched to the warm setting until ready to eat. I happened to be working from home today so every 2 hours I did rearrange/turn contents to make sure all pieces were covered and cooking evenly, but it seemed like even without that step things were going as planned. To serve, I shredded the meat, which was super easy given how tender it was. My guests absolutely loved it all - from the smell it brought into my apt to the sweet/savory taste combo. Will DEFINITELY be making again, likely over mashed potatoes next time.

Darlene says:

Made this today. Was a hit with the whole family and the kids loved it (they are usually not fond of roasts, but gobbled this up). I used a 3.5# roast, made the sauce exactly to the recipe - it did pour over nicely, so those who say you can't pour it, you're not measuring some of the liquid ingredients right I'd bet. As other commenters suggested, I flipped it over after 3 hours and it was done by 5 hours when I checked the temp. Any longer than 5 hours would have overcooked the meat. I turned it to keep warm and removed the sauce and set aside (so it wouldn't continue cooking). The meat was incredibly moist and tender. The sauce tasted great and looked exactly like the photo shown. I've shredded up the leftovers and mixed with the sauce and will have sandwiches with it tomorrow. Delicious!

Brea says:

I had the exact same problem with scorching. I have never had a crockpot recipe scorch before. I used a Sirloin Pork Roast. Perhaps it didn't have enough fat? The Sirloin Roast does great with pulled pork recipes. This is the first dinner that I've ever cooked that I just threw away.

Brittney says:

This is probably the worst pork roast recipe that I've ever made. It came out so dry... Something was really off with the favors too. :(

Kim Van DYke says:

Thank you for posting an actual review - when I am looking for something new to make comments like "looks yummy" don't help at all, but yours does :)

Mrs Beasly says:

I have this in the crockpot now. It smells amazing! But after reading all of these comments, I'm a little nervous. I only used half of the basil, but followed everything else to a T. Fingers crossed.

Brandy says:

This was amazing! My family loves pork but I get tired of the same old thing and wanted to try something different. I made this for my hubby and a few of his friends and I served it over rice. Everyone loved it! The flavors were awesome and I think the men would have drank the gravy out of the crock pot if I had let them. Delicious and a new fave in our house! Thank you!

Kinda bummed says:

I made this tonight, the house smelled amazing, sadly the roast did not taste as well as it smelled. It didn't scorch, but it is very dry and the flavor is just very odd. I can't even tell that there is honey or parmesan in it, the garlic and basil is so overpowering... really bummed out because I love cooking roasts and this is my first flop. :-(

Yvette says:

I just put mine in the crockpot a hour ago and i forgot to spray the crockpot with cooking spray. Im afraid itll burn, what do i do?

Carmen says:

I made this today and I also went by the directions, and it was terrible, it scorched. I will never make it again. I ended up scraping off the coating and will cover it with BQ sauce or make a gravy. Really disappointed.

joann says:

no no no no no....tried it...hated it. I hate to leave bad reviews for recipes but this one is just bad. BAD...do not even go there bad. It did not even smell good while cooking so you know something is wrong there! The pork was moist and delicious as ALWAYS in a crock pot ...you could pour ketchup over it and take a nap it would be moist...seriously...these flavors together...umm....UGHH...I knew it sounded off...but gave it a try...sorry not good. And...it was not cheap to make either! Honey is like 3.79 for like 5 oz now...so..no not a good one. Sorry.

Tonda says:

I have a 10lb. Pork Boston Butt. This is my first time cooking this type of meat. Do I need to triple the other ingredients in this recipe for a 2-3 pound roast?

Cyd says:

You would need to triple the other ingredients. But our worry is that your crock pot is not nearly big enough.

FDePalma says:

Made this tonight and it turned out really good. Used 1.5 lb Pork Loin Frozen, put a little bit of chicken stock in the bottom of Crock Pot poured the sauce over the frozen Pork Loin and set it for 8 hours. Came out perfect. I then took a cup of Water with 2 TBLS of Corn Starch and added it to the meat drippings in a pan over the stove and heated it until it thickened. Gravy came great!! I would suggest to add the Chicken Stock since the sauce really is not enough liquid to sustain your cook time and that is why some people say it is burning. You could also double the sauce as well.

Dee Johnson says:

I cooked mine on high because it was frozen. The sauce scorched/burned and didn't have a good taste. I pulled the meat out and most of my kids ate it with BBQ sauce instead. If you anyone is wanting to make this recipe, make sure you keep an eye on it and know your cooker. The new slow cookers really don't cook slow like the old ones. Sometimes I have to put my new crocks on Keep Warm just to cook them on low, they are that hot. If I make this another time, I will make sure not to cook it too long on high. It might help to cook the roast a little first, then add the sauce ingredients a little later so they don't scorch. Hope this comment helps others. :)

Patti L. says:

I used a 4 pound center cut pork roast bone in. I cooked it exactly 5 hours and it smelled great, tasted good but was so tough! Like shoe leather? The internal temperature was 160 degrees?

Cyd says:

Could have been your cut of roast. The post says cook for 6 to 7 hours on low. Not sure if you cooked it on low or high.

Angie says:

I made this today it turned out awesome, but I did change it up. I used 1c of chicken broth with about 1TBSP of cider vinegar. I didn't use the cheese, i only use parmesan i shred myself the other is full of fillers (yuck) And only 1TBSP of basil. Other than that i followed the rest of the recipe. I will definitely be making this again!

Susan says:

I make this often. I cook it in a Dutch oven on the stovetop. I cook on low for about two hours turning the roast every thirty minutes or so. I also use sirloin roast. It's a family favorite!

Lekan says:

I made this today with some minor tweaks. Instead of 3 tbsp of soy sauce, I split the soy sauce in half and added 1 1/2 tbsp of Worshestershire sauce. I also used 1 tbsp of basil. This is getting added to my dinner repertoire!!!

Jessica says:

I have this cooking right now. I am a little worried currently after so many MIXED REVIEWS... I wish I had read them prior to cooking and would have thought about using LES BASIL! I did use a little more water, as well as honey (we love sweet things here in the South)... I will post another review AFTER I try it in a few hours! (*fingers crossed because it LOOKS DELICIOUS!!!)

Jessica says:

Okay; My 2nd review... I am not sure how people scored their pork, mine was very moist... But not falling apart like I wanted but that's probably evaluate I Cooke on high for 4.5 hours with a 3lb roast. The gravy was an exact color/look as the one in the picture. If I make this again, I will use less basil and I wish there was something different than the cheese. I didn't like how it reminded me of clobbered milk or spit up from my 6 month old lol. Otherwise, it's yummy! & pretty :)

Kristi says:

I have made this several times, in my "new" slow cooker, following the times and mine did not scorch. Even when I use frozen roasts, I do not put the slow cooker on high!

Billie says:

I don't eat porl...So you think chicken or even a beef roast would turn out on this?

Billie says:

pork

Zipi says:

160 degrees Celcius. its about 325 degrees Fahrenheit.

Cyd says:

Chicken or Beef roast would also work, but the length of cooking time will be different. Watch it closely.

Robb Webb says:

2.5 lb pork roast....6.5 hours....extra soy sauce,extra honey,sliced red onion underneath the roast plus 1/4 cup apple juice. AWESOME !!!!!!!!!!!!!!!!!!!!!!!!!!!

Heather says:

This recipe is going around facebook just as an image and ingredients. I have it in the crockpot now so I wanted to find the original source to link back to on my blog. Thanks for sharing this. Can't wait until dinner time :)

Ellen Kwiatkowski says:

I've been making this recipe for a few years. I was surprised that so many had poor results with their slow cookers. There is not a lot of liquid that is in the marinade/sauce but anyone that is familiar with their slow cooker usually can tell if they need to increase the liquid for their recipe. I always make double the sauce so we have more gravy. Putting wax paper or parchment paper under the lid can also prevent evaporation. None of the ingredients are overpowering, not too sweet or too salty or too garlicky or too parmesan-ish. I fixed this for a friend who told me her son would not eat any pork and her husband didn't like parmesan. Her picky son tried it and a few weeks later asked her to get the recipe from me and her husband didn't even know there was parmesan in the sauce. It is a favorite of ours and I love to fix it just to show people that there can be extraordinary results from "odd" ingredients. This mixture of Asian and Italian flavors will surprise you and your guests.

Karen says:

I had to try this recipe for myself with such differing opinions. I think it came out very good. I used a 2 1/2 pound pork loin roast with some marbling and I used my old small Rival crock pot which I know cooks SLOW, unlike my newer larger one. I wasn't sure how the flavors would meld but I think they work. I used a little less of the basil. My daughter likes it too, hubby isn't home yet. Oh, mine was done in just 5 hours, so I would make it when you're home to check. Thanks for the recipe!

Jaci says:

160 degrees F is actually an old temperature recommendation. 145 is the temp considered to be safe for pork. I know my crock pot cooks a bit faster than most, so checking the temp often is really helpful. The first time I made this, I cooked it too long and on high for awhile and the honey burned. I tried it again and cooked it on low for much less time (checking the temp) and it has been perfect every time since. =)http://www.porkbeinspired.com/Pork_promoTemperatureChangeAnnouncement.aspx

Lynne Chollar-Stevenson says:

I thought this sounded so good. I love things I can throw in my crockpot. But the only good thing I can say about it was that the pork stayed moist. It did not taste good to anyone in my family. My husband said it was edible but only because he put bottled BBQ sauce on it. This recipe will definately not go in to the "try again" stack.

Dawn F. says:

My family loved this recipe so I'm really surprised about the negative comments. I will say that I just put a 4 lb. pork loin in the oven and cooked it about an hour at 325-I did use my meat thermometer to check the temp. This was a delicious recipe.

Campmom says:

I put everything together before leaving for work. The sauce seemed more like a paste than a sauce. The recipe says pour over the pork but I had to spread it over the top. Any suggestions? I should probably get home around 4 hours after it starts so I can add liquid then if necessary. Hope it doesn't burn!

Rachel Page says:

YUMMMMMM, am making it right now and its smells amazing...

sarah says:

It's funny that you specifically state that slow cooked food can be hard to photograph well. I think it looks great!

Kepanie says:

I think this is the first recipe I've tried of yours. I grew tired of kalua pork and wanted to do something different with my pork butt. Your recipe is two snaps up! Our crew loved it. The sauce is terrific. Thank you for sharing.

Lauren G says:

The meat was very good but the gravy was burnt. I'm not sure if waiting to add the cheese would help it to keep from burning.

Karin says:

I made this recipe the other night. I used two center cut pork roasts and doubled the sauce recipe and added 1 cup of chicken broth to the crock pot to keep things moist. I'm a self-proclaimed foodie and home kitchen gourmet. This dish smelled good and bad at the same time. My husband, grown daughter and son threw it away, they were in shock that I could make such an awful dish.....they're a bit spoiled by my cooking. I ate it because I'll eat just about anything, and I made it after all. It did have a quite contradictory and uncomplimentary flavor profile. I say adding the parmesan cheese is a BIG mistake, it does not play well with the soy sauce and honey. Add 2 cups of pomegranate juice instead of the parmesan and this recipe would be fantastic. My pork roasts were amazingly tender and pulled apart like butter, but the sauce ruined the dish.

Tina says:

Made this recipe and loved it! I don't think it's fair to leave a bad review when you don't follow the recipe as written - just my two cents.

Diane says:

I'm sorry, but this was absolutely horrible! I consider myself a fairly decent cook, as do my friends and family, however, I could not believe how bad this was! I followed the recipe to a T! It smelled delicious and looked wonderful, but the meat was so tough! I couldn't believe it! I couldn't eat it. My hubby ate some, because it was dinner, and I had nothing else but vegetables ready..but I felt so bad serving him that! I almost threw a frozen pizza in the oven! I'm a pork tenderloin girl and I will never buy a pork loin roast again!

MN Mom says:

My family thought this recipe was awful! Leave out the basil, and it would be better!

MN MoM says:

I followed the recipe, and hated it!

MN Farmer says:

Everything you said is correct! except your last sentence. It was really awful! I questioned the Parmesan cheese+basil+the soy sauce before I made this, and I was right! Yucky combination!

Madeleine says:

I was skeptical based on the reviews, but we loved it! The pork roast melted in our mouth. I followed your recipe and cooking time. Would not change a thing. Thanks for sharing.

Bee says:

I have to say that I read the comments as this was cooking and got a bit concerned. Before I provide my review, I have to say that while I understand the recipe may not work out for some, the tone and word choice of some people here to convey their lack of success or dislike of the recipe tends towards rude, tone deaf, and almost a lack of consideration that the creators of the recipe are reading this. Next I'll say that I've only bought store bought, pre-marinated pork loin before, so this was my first roast (that I cooked, not that I've eaten). I got a 3 pound roast, on the dot, no bone. I procrastinated a bit (or a lot) putting it in the crock pot and decided to take a chance and speed up cooking by doing 3 hours on high rather than 6 hours on low. I followed the recipe exactly for the sauce. Twice I checked it to spoon the sauce over the roast to keep it moist. Other than that I didn't touch it. At hour 3 the pork roast was perfect, pull-apart with forks tender and falling off on the outer sides. Some of the fat boiled down so there was quite a bit of juice, nothing burnt. The bits I tried (I was making this in advance so I didn't eat a ton) were flavorful and tender - a little sweet, a little salty/sour with the soy flavoring. I will add that my crock pot is relatively new - a Christmas gift from 4 months ago. It is a 6 quart but has the ability to set for 2 quarts or 4 quarters which leaves the top portion unheated, so maybe that helped tempering the cooking? In either case, huge success - flavor/consistency/etc. But even if I hadn't had success I would have tried to find a polite way to indicate it, or not respond at all. Good grief.

Madi says:

I thought the basil was a little overpowering. I’m going to use less or leave it out completely next time.

Julie says:

How long did you cook it .

Chris Lawenstein says: