This Slow Cooker Parmesan Honey Pork Roast is one of the most pinned recipes on my site. It’s amazing and will quickly become a family favorite!
I’ve got another yummy slow cooker
recipe for you today. I love using my slow cooker any day of the week but my favorite day to use my slow cooker is on Sunday. We go to church for three hours on Sunday so I love to put something in the slow cooker first thing in the morning. Then when we get home and are ready to eat about 3:00 p.m. dinner is ready! Sunday is suppose to be a day of rest and this slow cooker Parmesan honey pork roast helps it be more restful.
This recipe uses a pork loin roast. One of the things I love about pork is it relatively inexpensive, so it is easy on the budget. My husband loves pork roast and one of my girls is allergic to red meat, so we eat a lot of pork.
Crockpot Parmesan Honey Pork
This pork cooks on low in the slow cooker for about 6 hours. And when it comes out, it is so nice and tender and just about falls apart on you. Before I put it in the slow cooker though I covered it with a mixture of parmesan cheese, honey, soy sauce, basil, oregano, garlic, olive oil and salt.
After it is cooked, pull the meat out of the slow cooker and than strain your juices to make a yummy glaze for your roast. I thickened the remaining liquid with some chicken broth with cornstarch mixed in. Just heat up the mixture on the stove top until it thickens and forms a nice glaze. I wanted mine a bit sweeter so I added 1 tsp of sugar to it.
It has great flavor and texture. I served it with some rosemary roasted potatoes and a green salad and it was the perfect, easy meal for my day of rest!
For other yummy slow cooker recipes check out these:
Slow Cooker Parmesan Honey Pork Roast Recipe
Slow Cooker Parmesan Honey Pork Roast
Ingredients
- 1 3-4 lb. boneless pork loin roast
- 2/3 C grated parmesan cheese
- 1/2 C honey
- 3 Tbsp soy sauce
- 1 Tbsp dried basil
- 1 Tbsp dried oregano
- 2 Tbsp chopped garlic
- 2 Tbsp olive oil
- 1/2 tsp salt
- 2 Tbs cornstarch
- 1/4 C chicken broth
- 1 tsp sugar optional
Instructions
- Place roast in slow cooker.
- In a bowl combine cheese, honey, soy sauce, basil, oregano, garlic, oil, and salt.
- Pour mixture over the top of roast.
- Cover and cook on low for 5-6 hours or until thermometer reads 160 degrees.
- Remove meat and place on platter.
- Strain juices in slow cooker and put into a small sauce pan.
- Mix cornstarch and chicken broth together.
- Add into strained juices and stir until thickened over medium heat.
- Add in a teaspoon of sugar if sauce needs to be a bit sweeter, optional
- Slice roast and serve with glaze.
Video
Nutrition
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Originally posted January 2014
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Mmmm…this pork roast sounds absolutely delicious and so different! I am not a huge red meat fan so I always love to find good pork recipes like this.
This would be a great meal to serve when you have company over. It looks so good.
Great recipe idea. Thanks Leigh Anne!
Leigh Anne, we are the same way at our house… we LOVE pig! I love this easy pork recipe to put in the slow cooker all day. I use mine also all during the week….especially for a pork roast. I’m definitely going to try the way you made it, love the soy sauce you put in it! Pinning and printing off! Have a wonderful day, my friend. (=
If my pork is 3.5 lbs should I double the mixture or is it fine as is?
You should be fine
Looks amazing!! My family has loved all your slow cooker pork recipes!! I love that not only are they delicious, they are so easy to make. Thanks for another awesome recipe!!
Looks Yummy! Can’t wait to try this out on my family!
I made this recipe the day you posted it. It was delicious!
Yeah! Glad you enjoyed it Luanne. So glad you enjoy the recipes and make them. It keeps us connected even though we are now old ladies and miles apart! (Luanne and I were childhood friends for those who may wonder)
You hhave sugar listed as the last ingredient. When do I use it? I’m excited to make tomorrow for company coming over. I love your recipes! And I love a slow cooker recipe too!
Sorry about that – I added it in at the end into the sauce because it needed to be a bit sweeter – will add that to the recipe.
Thanks – It’s cookin’ now! Yay!
We made this last night and it was DELISH! The sauce was amazing! Thanks for sharing!
This looks really yummy! We use our slow cooker most on the weekend as well.
this looks so goood! I love the combination of ingredients used!
This looks beautiful and delicious at the same time! pinning this one for valentines dinner! 🙂 thanks! http://www.handmadeintheheartland.com/
I always wonder when I see recipes for the crock pot – should the meat be thawed or put in frozen?
It is put in thawed unless otherwise noted.
Can you put it in frozen? OR, can I use a Chuck eye roast?? (If you didn’t guess, I forgot to take the pork out I the freezer..)
If you put it in frozen you will need to allow more time for it to cook. I haven’t ever done it frozen but I’m guessing an extra hour or two?
Never tried it with beef.
It’s in the crockpot now!!! Can’t wait to taste it. I used the grated parm cheese though instead of the shredded. That’s all I had. Forgot to buy the other. Hope it will work ok.
I am sure it will be great – enjoy!
I was just wondering, how would this be in the crockpot for closer to 9 hours. Will that be too long? If that’s too long, I may need to try this one on the weekends. It sounds fantastic.
It should be fine – it will just be more tender.
I made this last night. Absolutely delicious! The sauce was out of this world yummy!
So glad you loved it too!! Thanks for letting me know
This looks delicious!! I can’t wait to try this recipe! I just wanted to let you know that I featured this recipe in my Featured Friday blog post today for 10 Savory Rosemary Dishes! I would love it if you stopped by and checked out your recipe!
Thanks so much for the feature!!
could this be made with pork lion bone in?
I would think so, the only thing is I am not sure how that would effect the cooking time. You may have to experiment a bit.
Do you trim the fat off before putting in the slow cooker?
Only if there is an excess of fat, large pieces.
I was wondering do you remove the fat before cooking the joint?
I trim off any large pieces of fat.
Could this be done in 4 hours on High?
Liz, I would think it could.
I love the ease of a slow cooker and am always on the lookout for a delicious recipe. I LOVE the addition of parmesan and honey to this gorgeous roast!!
Can I cook on high for 4 hours instead of 6 on low? Will it turn out the same?
Thanks!
Tali, IT should be fine but I have only cooked in on low.
Going to try your recipe, since it’s the only one the seems reasonably.
I made this reciepe for supper tonight. It was such a huge hit! My picky 5 year old ate everything!!!
I love hearing that! I was a picky eater as a kid too so love it when a picky eater enjoys one of my recipes.
I am a fussy eater and so is my husband. I am not keen on Pork but this really caught my eye…I have it on as we speak. Looks amazing!
Alsyon, I hope both you and your husband enjoy it!
This was so good! I used maple syrup instead of honey because our honey is very floraly. It was perfect and went together great.
So glad! Love the idea of using maple syrup instead. I bet the flavor was great.
made this today. Really really good. One thing though, on the honey, it says 1/2 cup. Did you mean 4 oz or an actual 1/2 cup measuring cup? I bought an 8 oz jar of honey and it took the whole jar to fill the 1/2 cup. It did come out pretty sweet so didn’t add the sugar to the sauce on the stove. Wife actually loved the sauce but I really think it was too sweet.vi did cook it on high for about 4 hours so for those asking. Will make it again.
Jim, Glad you enjoyed it. I used 1/2 C, measuring it.
Thank you so much for this amazing recipe! My husband says it tastes like he just dropped $100 on a fancy meal. I paired it with roasted rosemary potatoes & carrots. This recipe made our day & will definitely make it into regular rotation! 🙂
Cara, Love to hear that!!! Thanks so much!
Hi! I’m getting ready to try this – super excited! Quick question, do you put the fat side up or down?
Thanks! 🙂
I usually cook my meats fat side up so the fat can melt down over the meat.
Your photo shows shredded cheese. The recipe says grated. Using 2/3 cup actual grated cheese will (I assume) yield quite a different result as the two are not generally equal in taste when measuring amounts. I actually read the recipe when I made my grocery list, and purchased grated. Now preparing to make it tomorrow – and disappointed to see I should have gotten shredded.
Hoping for the best as it looks great!
Andrea, I apologize for the confusion. I bought the preshredded/grated cheese from the store. I guess I use the terms interchangeably.
Trying this with deer roasts today because, well, it’s deer season and we have a freezer full. It’s similar to a marinade I’ve used for deer before but the Parm and herbs add something different. Deer as with pork are both so good with sweeter marinades and sauces. Can’t wait till it starts to fill the house with delicious smells soon.
Hope it turns out great!
I came across this recipe on pinterest… I have it in the crock pot now. I am really looking forward to tasting this yummy roast when I get home today! Thanks for sharing! I would love to have the recipe for the yummy looking potatoes you have in the photo.. if you don’t mind that is.
Thanks
Hope you enjoy the pork as much as we do. I believe those potatoes were just roasted in the oven with some olive oil and salt and pepper. No recipe. EnjoY!
I am mixing up the seasonings right now. My Hubby and I don’t like the premarinated pork loins in the store and I am in a deeply committed relationship with my Slower Cooker lol. and I love the parings of Honey and Parmesan so I am excited for tonight’s dinner (sides will be homemade garlic mashed potatoes and broccoli fritto)
Hope you enjoyed your dinner Sounds delicious!
The first words out of my 16-year-old daughter’s mouth — “This is the best meat I have ever eaten!” I stumbled across the recipe quite accidentally last evening while looking over some other recipes on your site. I had two pork tenderloins defrosting in the fridge for supper tonight. I had everything I needed on hand (except basil — I substituted thyme and it worked very nicely). So simple. I may try subbing maple syrup another time I make this as another poster suggested.
So glad to hear that Jason! Thyme would be a perfect addition!
Hi, did you cook it for less time using pork tenderloins over the pork loins?
I am making this tonight but only have pork tenderloins.
Thanks!
Midori, If the tenderloins are smaller than the pork loins they will take less time.
Hi this looks delicious! I was wondering if brown sugar would be a good substitute since I have everything to make this except the honey?
Christel, I would think it would work fine although I have never tried it.
Thank you for this recipe! I’m trying to surprise my wife with lunch tomorrow and I know this will absolutely freak her out! 🙂 Slow cooker is loaded, cooking and smells INCREDIBLE!
Thank you and Aloha!
– Josh.
Enjoy your lunch with your wife!!
I made this for dinner last night. It was very good. Cooked some chunked potatoes and carrots with it and had my serving with a small salad. My sauce came out sweet enough that we felt the extra sugar was unnecessary. I will definitely be keeping this recipe and using it again (assuming I ever grow out of this new-recipe-every-day phase I seem to be going through for the last two years), esp. since the fiance liked it so much. 🙂
So glad you enjoyed it!
As this pork roast is warming in my crockpot, I am taking bites as I can. I found this receipe and decide to try it. My house smells wonderful and my husband will be very happy when he gets home from work! I also have simple roasted potatoes in the oven and small corn cobs on the stove. Thank you for posting this. Fabulous!!
Enjoy your yummy dinner!
So glad you tried it.
I am planning make this for dinner and was wondering if you add any liquid to the slow cooker or if the roast will release enough of its own juices as it cooks? Thanks!
No extra liquid is needed
What are your thoughts about replacing the pork loin roast with pork roast butt, bone in?
I think it should work fine.
If my pork loin is 5lbs. Should I double the recipe?
Don’t think you should have to double. With only one pound more you should be fine.
Would this be OK to do in the oven? If so should I add the glaze at the end or cook it the whole time?
I have never done this in the oven but I think it should work. Just bake it on slow. I would cook it with the glaze. You may need to baste it a few times.
Hi Leigh Anne,
I have this cooking in my crock pot right now! I don’t have chicken broth for the glaze, should I just omit the glaze? Thanks!
I wouldn’t omit it, just use water instead of chicken broth with the cornstarch.
I love this recipe!! I used beef broth and added sliced mushrooms soooo good!
Can I use electric pressure cooker for this ?
Jenn, I haven’t ever cooked in a pressure cooker so I’m not sure.
Im sorry if this was asked already, too many comments to read them all….
I usually sear meat before putting it in the crock pot. Is it ok to do that with the recipe? Is there a reason you did not mention searing it first?
Jen, You can definitely sear it if you’d like.
Do you sear yours before you put in the crockpot? It looks nice and crusty brown like you did…..
Megan, I don’t sear it.
This was fantastic! Will definitely make again and again!
I tried this pork loin roast today. I had to make some changes though. I didn’t have time to make it in the crock pot, so in the Dutch oven it went: covered, on medium heat, till it began to bubble, then reduced the heat to low- medium for about 4 hours. I doubled the glaze mixture because my roast was about 3-3 1/2 lbs.
The flavors were so amazing! The glaze was wonderful! I didn’t really measure the garlic very well, and I’d predict that I added more than is in the recipe. It didn’t matter. This was a winner according to my family. They said that this recipe is definitely a keeper.
I needed to empty my freezer, so, we had corn on the cob, boiled potatoes, and a salad with it. I have plenty of leftovers, so they were bundled up in some foil – then in freezer baggies and straight in the freezer.
I noticed that you’d posted this recipe in 2014, I’m so happy that you re-posted it recently. Absolutely terrific! Thank you!
Tina, I am so glad you tried it and I love that you made it in the dutch oven! It is a favorite of our family and all your great sides made it an amazing meal I’m sure!
How would you recommend this recipe in the oven? Time and temp? I’d like to slow roast all day.
Erin, I have never done it in the oven but would try it at 350 degrees F
Thank you so much for this recipe! I bought a pork loin because it was on sale, but then realized I wasn’t quite sure what to do with it. I knew that I wanted to cook it in the crock pot, so that it would be nice and moist, but wasn’t sure about the seasonings until I found your recipe. It was so easy and so delicious! My husband raved about how yummy it was, and how he had never had moister pork. He ate three servings. Needless to say this recipe totally made our Sunday dinner a wonderful experience. Thanks!
Linnea, You dont’ know how much I love reading comments like yours! So glad the recipe found a new home. Enjoy!!
Please help! I LOVE this sauce and have made this twice now but both times the meat has been SUPER dry. We still eat it and love it, but I would love for it to be moist like everyone else is raving about! I tried to cook it less time the second time, but that didn’t help. I can’t find pork loin roasts at the store and have gotten the pork roast that comes in the mesh bag. Is that what I am doing wrong? Should I just use a plain pork loin??
Amanda, The only thing I can think of is that it is the cut of meat you are using. Try a regular pork loin and see how it works for you – it is so yummy!
Made it, smelled the whole house with goodness. Was wonderful but dry (I’ll cook it for less time the next time) but when you added the AWESOME gravy you couldn’t tell. Thanks.
My crock/slow cooker is not “high-low-off”, it has a temperature dial ((because it’s combo’d with a deep fryer)). What temp would you slow cook this at?
Thanks! JX2
With most crockpots the high temperature is equal to 250 degrees and the low is about 190-200
I made this yesterday, shredded the meat and served it today to rave reviews! “Don’t lose this recipe!” said my husband. Thanks for a great pork recipe! Easy and so tasty!
Lisa, love it!!!
Made this last night and it was SO good! Even my son who usually doesn’t care for pork loved it!
I love hearing that Sandy!
My pork roast is only 2 pounds. Will it still work? Should I adjust any measurements?
I would just adjust the cooking time down.
Angie, I would just cut down on the cooking time.
Can this be done in a Dutch oven?
I haven’t ever tried it but I think it would work fine.
I put this in the crock pot this morning!!! I put some carrots in there as well. Going to roast the potatoes when supper time 🙂 very excited, it smells amazing!
Enjoy! Putting carrots in is a great idea!
Can you put mushrooms in the crock pot with the pork loin ?
Thx
David
David, If you were going to add mushrooms I wouldn’t add them until the last hour so, so they don’t get too mushy
I’m a truck driver and I just made this today in my truck. It was hard to keep driving and not stop to sample with the smell. But dinner was fantastic tonight. Will definitely be making this again. Thanks for the recipe
Mona, Wow! I love that you made this in your truck and that you loved it too!!
It looks delicious! I don’t have a slow cooker, can I use my crock pot? Also, would it work with a shoulder/butt roast as well as the pork loin! Thanks!
Tamara, A slow cooker and a crock pot are the same thing
My roast is only 1.5 pounds.. I’ve seen a comment with someone else using 2lbs and you suggested shortening the time. What about the ingredients? Same or any adjustments?
Brandy, I would leave the sauce the same, you will just end up with extra which a good thing with this recipe.
Thanks for such a quick reply! I really wasn’t expecting it. You’re awesome!
Can you make this with pork chops instead of a roast? If so, how long would you recommend cooking it?
Kristina, I have never made it with pork chops so I’m not sure but I do have another slow cooker pork chop recipe on the blog and you could use that as a guide.https://www.yourhomebasedmom.com/slow-cooker-smothered-pork-chops/
just prepared this recipe in my crock pot, I added carrots and baby fingerling potatoes to the pot, with that change the outcome?
Nope – it will be fine – enjoy!
Thank you so much for this recipe. It was really good!
So glad you enjoyed it!
Just trying the recipe today…..how did you get it so brown on the outside? Mine looks very pale
Thanks
Made this for supper tonight …..My husband is pretty picky and really does not like me try new recipes. But he loved it and had seconds so I know he enjoyed it..it was super easy to make the sauce .. Will definitely make it again
can u use differeny chees we dont like parmesiam
Anna, You would want to use some other type of hard cheese.
Unfortunately i am at work for almost 10 hours by the time i get home.. can i leave it that long on “keep warm” Will it have the same effect?
The meat may be a little more tried out but I would definitely try it.
Hi Leigh, I have just a regular pork roast (not loin)…will this recipe work? I am excited to try it.
That will work fine – enjoy!
The flavor was amazing, but sadly as many of your other commenters mentioned the meat was overly dry. In my humble opinion, this would work FANTASTICALLY in the oven for 2 hours or less. This is not a good slow-cooker meal. Loin dries out because there is no fat to keep in moist. In the oven, a winner. In the slow-cooker, a disaster. I will try this mixture on chicken thighs and on other slow-cooker favorites. Pork loin…no good in slow-cooker. (in my experience)
Angie, Are you using a pork loin or a pork tenderloin. I have made his many times with a pork loin roast and it works wonderfully. A Pork tenderloin would be dried out. I often use a pork loin in a slow cooker and it works well.
If you used a pork tenderloin how long would you recommend in the slow cooker? The pouch doesn’t say how much it weighs however says their are two pouches in the bag….??
Thanks,
Megan, It would depend on the weight. If the weight is less than the recipe calls for I would decrease the time or just keep an eye on it.
I am so excited to try! Can I allow the meat to sit in the sauce overnight in the Fridge before cooking it in the slow cooker the next day?
Ana, That should work fine.
I just made this tonight and it was amazing! Thank you for a great recipe!
Is it 6 hours on high or low?
The recipe says on low for 5-6 hours. The full recipe is at the bottom of the page.
Does the pork have to thawed first before going in the crockpot or does it matter? I have a frozen pork loin in my freezer and I’m trying to find a reason to use it. Thanks!
Mine was thawed. If you put it in frozen just allow for some extra cooking time.
I am usually gone for longer than the recommended cooking time for most crockpot recipes (yay, work :)), so I always put frozen meat in the crockpot on low for about 10 hours with a little extra liquid than the recipe calls for. They always turn out tastey and moist, but usually turn into shredded meat (as did this one!).
A little note though, some sites say to exercise caution when putting frozen meat in the slow cooker because of bacteria.
Hi, and thank you for the very best pork I’ve ever had, using this recipe! My picky-eater son thought it was fabulous, too! Thank you for sharing your recipes. I’ll be trying more of them. Blessings,
Joanne
Joanne, Thanks so much for letting me know. Loved that your son loved it too!
Hey Leigh Anne,
Im actually a single dad and often struggle to fix meals for my teenage son and I. We do like good food, (Ha!!) so Im trying to cook as best I can. I have been looking online for recipies and I found this one. Super easy and we loved it!!
THANKS
Kevin, So glad you and your son enjoyed it!
Made this for tea tonight. My daughter told me she wouldn’t eat it as she ‘hated pork.’ Well I could not stop her spooning out the juice and she gobbled the lot. Lovely.
Johanna, I love that!!
Hello,
For some reason my ingredients didn’t come out as saucy looking as yours did that you put into crock pot before cooking. More pasty like and I just smothered loin in it. Should I add 1/2 cup of water in hopes I can later make the sauce with cornstarch as u recommended? Thanks so much!
Michelle, mine was the same way, but it’s just fine! It will thin out as the roast cooks and starts to release some juice.
I made this today for the first time and it was amazing. Even my super picky eater loved it. I roasted baby rainbow carrots in balsamic vinegar to pair with it and they complimented each other well with the sweetness of the glaze and the acidity of the vinegar. My dad is a big foodie so I’ll definitely have to make this again for him to try. ?????
What would you recommend for cooking time if you used (2) 2.5 lbs pork tenderloins with this recipe?
do you leave the fat on top while cooking or remove it before putting in slow cooker
Thank You.
That’s up to you – it does add to the flavor but if you don’t like that fat on your meat, cut it off. I usually remove some of it.
hi there i have a question i see other people are asking about cook time for a smaller size but what if I’m cooking two 1.5lb pork loins in the crock pot at the same time equaling the 3 lbs would you still suggest cutting down the cook time
thanks I’m excited to try this
Your cook time should be the same if they equal 3 lbs.
When I made this the sauce scorched and burnt to the sides of the crockpot even though I had it on low. I normally add some liquid to crockpot recipes but this doesn’t call for any while the meat is cooking. Do you think adding some broth to the pot might help?
Kaila, Your crockpot may cook hotter than mine so, yes, I would definitely add in some broth the next time. Keep an eye on it the last hour or so.
Made this tonight with a 1 1/2 lb pork tenderloin and it was great. I would definitely serve to company.I shredded a bit and served on rice.I could eat the sauce alone its so awesome.
I have made this several times but instead of a pork loin I use a pork butt or pork shoulder. Since it’s a fattier cut its tender and never dry. I just pulled a pork butt out of the freezer and plan to make it again tomorrow. Half for dinner and I will freezer the rest for another nights meal. Great recipe
Would it taste good if it was used with a different kind of cheese?
Anna, I have only used Parmesan but if you enjoy another kind of cheese better you could definitely try it.
This looks so incredibly delicious. My family is paleo (combination of blood type and food allergies) so I’m always on the hunt for new and creative ways to experiment with my meat. This is definitely going on my ‘to try’ list. and a fresh salad would be prefect on the side of a warm hearty roast. i especially love that it seems to be pretty low maintenance. i might actually try it with deer roast (hubby is a big hunter).
Gwen, Hope your family enjoys it!
HELP!! okay, so I borrowed a three compartment crockpot for this recipe, but they are only 1.5 qts a piece!!!! I have two loin roasts that I can cut to fit the crockpot but I am wondering if I keep the same cook time in a smaller crock pot!!!
Joanna, Honestly I’m not sure. My guess is the time should be about the same or a little shorter but I would watch it. This might help:http://www.thekitchn.com/how-do-i-adjust-slow-cooker-recipes-for-a-smaller-pot-good-questions-194050
Could you please tell me why mine came out dry as a bone and bitter. It’s a complete loss and very frustrating.
Rachel, What cut of pork did you use?
Is it possible to use garlic powder instead of the chopped garlic? Or would it be too different?
Jessica, It would work fine, just use about half the amount.
I have pork chops. Can I half the recipe and time? What do you suggest?
Gena, I’ve never done it with pork chops so I’m not sure. Might follow the cooking instructions for the smothered pork chops here:https://www.yourhomebasedmom.com/slow-cooker-smothered-pork-chops/
????????????????????????
This is my new favourite roast pork recipe , know gonna have to try this on my smoker !!!!
Dave, Let me know how it works on the smoker, we love our Traeger!
Can you make this without the cheese? My son is extremely lactose intolerant.
Sure
This recipe sounds amazing! I was wondering if I could cook this in the oven keeping everything the same with the prep and how long would I cook this for and at what degree?
A recipe that is cooked on the low setting in your slow cooker will take about a quarter as long in a Dutch oven in a 325-degree oven (if it cooks for 8 hours on low, it will take two to three hours in the Dutch oven). Enjoy!
How would I make this in the oven? What temp/how long?
Heres a link that will help you figure it out – http://www.livestrong.com/article/469882-how-to-convert-crock-pot-cook-time-to-oven-cook-time/
I have two of those we Hormel pork loins. I think they are a pound each. Do you think I could put both in my slow cooker and follow our recipe adjusting the time?
That should work fine,
This was delicious! Made it with smash potatoes and my whole family was so impressed. I’d definitely recommend it if you’re having company. Especially with smash potatoes, makes for a lot of food and pleased guests!
I started at 10 and finished everything by 6:30, all with a job interview in between!
Thanks for the great idea!
This was absolutely delicious and super easy. Thankful for some leftovers for lunch the next day. Will definitely make again. Thanks!
Can you bake this?
I have never baked it but it should work fine.
What other cheese could I use?
Joanne, I would pick your favorite hard cheese
Really good – used a small pork brisket but kept the sauce the same amount. Put in sauce for the last 2 hours. Would use less oregano but that’s a personal taste since I’m not a big fan of it. Served over rice.
Hi!
How many servings does this recipe make?? Thank you!!
The usual rule of thumb is 1/2 lb. of precooked meat per person
I just tried this last night, served with roasted potatoes. It was super easy. Everyone in the family enjoyed it. I particularly like the gravy! And the best part is that there were a lot of left overs. So I won’t have to cook for a couple days.
When I saw this recipe, my mouth started watering. I could not wait to make it. Unfortunately, this was one of the worst dishes I have ever made. The only thing I did that could have adversely affected the outcome was use dark honey and imported Parmigiano Reggiano for the cheese. That’s what I had on hand. Could that have been the difference? So many people love this, how could mine have been so horrible? I’m not a chef, but this is a simple recipe and I follow directions well.
I cooked a 3lb Lion Roast on low for 6.5 hours. The smell was super strong while cooking. The meat was dry, but edible for the most part. The glaze and crust were so overwhelmingly strong that I trashed the glaze and cut off the crust. I may try it again but use clear honey, and half the honey, basil and oregano.
Very disappointing as I was super excited to try this.
Rick, My guess is that dark honey overwhelmed the flavors of the pork. I’d suggest trying it with regular honey next time and maybe cook it a little less time. I always watch my meat the last hour or so to see how it is doing as sometimes the time will vary a bit depending on the exact size of the roast.
I have raw & unfiltered honey. Will that work or should I buy regular honey? This recipe sounds amazing and going to try tomorrow. Thanks
Brenda, It would depend on how strong the raw and unfiltered honey flavor is – if it is strong, it could overwhelm the flavor of the pork.
My pork was dry. I’m not sure what I did wrong. It was still yuumy.
Debbie, I’m wondering how big your roast was? If it was smaller than the recipe called for it might have gotten overcooked, thus causing it to be dry. Glad you still enjoyed it.
I just want to say that we tried this recipe last night and it was by far the best pork dish I’ve ever eaten (including dishes I’ve prepared and dishes I’ve eaten out). It was perfectly moist and flavorful—really fantastic recipe. Thanks for sharing this–we will certainly be making this again and I’ll check out your other recipes Leigh Anne!
Looks yummy! My daughter is allergic to soy beans (therefore soy sauce). Think it would be okay without the soy sauce? She’s also allergic to cow’s milk, so I guess that means no Parmesan cheese either (or maybe I’ll just put it on one half?). Thanks for any help you can provide!
I have never made it without the soy sauce so I”m not sure but definitely worth trying. I would substitute it with beef broth
You could use Pecorino cheese instead of Parmesan, it is a hard cheese like parmesan but not made from cow’s milk but from ewe’s milk
There’s a substitute, coconut aminos. Tastes/cooks like soy sauce but without soy! I think it’s in the soy sauce section.
A huge hit with my husband and son. They are very picky eaters and stated that this dish was fantastic. Needless to say, this will be made again.
I have. 4lb bone in pork loin roast. Would that work for this recipe?
This looks ddelicious! I can’t wait to try it!
Made this for dinner tonight. Very good taste. Didn’t add the extra sugar to the gravy as I felt it was sweet enough from the honey. Husband wasn’t too wild about trying “something new” so I probably won’t be making this again.
Made this for my parents when I was visiting, and it was a huge hit. Delicious the first time around, and the leftovers were equally good. I’ve made it several times since – it’s just SO easy – and it’s part of my mom’s regular rotation of meals, so I know they really enjoyed it.
Great taste! Easy! My whole family loved it. Will mark as a favorite. Thank you.
Have not tried it yet but will this weekend. Looks outrageous!
Fabulous! I have made this twice now for my wife and I and we love it! The pork just falls apart. Easy to make and we love how it makes the entire house smell.
I have cooked a lot of pork roasts and this is by far the best one ever hands down. Easy to make and taste amazing. I definitely recommend this and will definitely be making this again. great job on this recipe
I love that you love it!
Hello,
Do you think putting small potatoes on the bottom to cook with it would change the flavor of the sauce?
Thank you,
Michelle
I don’t think it would affect the flavor. Enjoy
If you cook for longer on low. Say 8-9 hours will it dry out? I usually wake up early so It will be done when I get home from work.
Roland, Yes, it will dry out if you cook it that long. That is almost twice the suggested cooking time.
Made this today so easy and delicious although at 5 hrs exactly my loin was at 170 internal and its dry thankfully I made the glaze which helped greatly. Thank ypo for the recipe
I absolutely love this recipe, it’s my favourite to serve guests when I want to impress them! 🙂 I was wondering if you had ever used an Insta Pot to cook. Should I add more liquid? thanks!
I’m so glad you love it too. I have never tried it in an Instant Pot. You just want to make sure you have a cup of liquid in the Instant Pot. If you try it, let me know how it goes. I have found that roasts done in the Instant Pot aren’t quite as flavorful as the slow cooker since they don’t cook for as long.
Hi Leigh Anne, did you use light soy sauce or dark soy sauce?
I can’t wait to try this.
Elaine, just regular soy sauce.
I use light
I couldn’t get it to reply to a post,but I though I would let you know that I did try this recipe in an Instant Pot. It was good, but not like the usual Crock Pot version. The meat wasn’t as tender and the pork didn’t have as much of the sweet parm flavor. The gravy was the still amazing! I might try it again if I were in a pinch and cook it 15-20 minutes longer.
Jaylene, Thanks for getting back to me on this. I think there are somethings that just taste better cooked in a slow cooker vs. the Instant Pot. and this might be one of them!