Parmesan Pork Tenderloin

This was the most tender pork tenderloin I've ever made. It was simply amazing.

1 boneless whole pork loin roast (4 pounds) or pork tenderloin
2/3 cup grated Parmesan cheese
1/2 cup honey
3 Tbsp soy sauce
2 Tbsp dried basil
2 Tbsp minced garlic

2 Tbsp cornstarch
1/4 cup cold water

Cut roast/tenderloin in half. Transfer to a 3-qt. slow cooker. In a small bowl, combine the cheese, honey, soy sauce, basil, and garlic; pour over pork. Cover and cook on low for 5-1/2 to 6 hours or until a meat thermometer reads 160° (in my slow cooker, it only took about 4 hours on low).

Remove meat to a serving platter; keep warm. Skim fat from cooking juices; transfer juices to a small saucepan. Bring liquid to a boil. Combine cornstarch and water until smooth. Gradually stir into pan. Bring to a boil; cook and stir for 2 minutes or until thickened. Slice roast; serve with gravy.

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Recipe adapted from - It's a Keeper


Tammy at Tammy Loves Dishes said...

This sounds delicious! I'm looking forward to trying this one.

Anonymous said...

My house smells amazing!! I did this recipe but on a boston butt roast. Delicious!