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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!
Why You’ll Love This Recipe!
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.
Ingredients Needed
- Boneless pork loin roast
- Parmesan cheese
- Honey
- Soy sauce
- Dried basil
- Dried oregano
- Garlic
- Olive oil
- Salt
- Cornstarch
- Chicken broth
- Sugar, optional
Is a pork Loin Roast the same as Pork Tenderloin.
The short answer is no, they are two different cuts of meat. Pork Loin is wider and thicker with a fat layer on top, while Pork Tenderloin is long and thin. If you can’t find a Pork loin roast I suggest using a boneless pork shoulder, pork butt or picnic roast.
How to Make Crockpot Parmesan Honey Pork
- Place pork 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 the internal temperature reaches 145-150 F degrees.Check with a meat thermometer.
- 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.
Frequently Asked Questions
Can I make this in the Instant Pot?
Place all the ingredients in the Instant Pot. Turn the valve to sealing and cook on Manual High Pressure for 18 minutes. Do a 10 minute natural release. Check temperature of pork, you want it at 145-150 degrees F.
How do I store leftovers?
Leftover pork loin can be refrigerated for up to 3 days, or frozen in a freezer-safe airtight container for up to 3 months.
Use leftovers to make sandwiches or tacos, it is delicious on top of nachos too!
For other yummy slow cooker recipes check out these:
Be sure and follow me over on You Tube for weekly cooking demos.
Slow Cooker Parmesan Honey Pork Roast
Ingredients
- 1 3-4 lb. boneless pork loin roast
- 2/3 cup parmesan cheese grated
- 1/2 cup 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 Tbsp cornstarch
- 1/4 cup 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.
Tips & Notes:
Nutrition Facts:
CG says
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.
Leigh Anne says
Enjoy your lunch with your wife!!
Christel says
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?
Leigh Anne says
Christel, I would think it would work fine although I have never tried it.
Jason Steeves says
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.
Leigh Anne says
So glad to hear that Jason! Thyme would be a perfect addition!
Midori says
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!
Leigh Anne says
Midori, If the tenderloins are smaller than the pork loins they will take less time.
Sarah says
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)
Leigh Anne says
Hope you enjoyed your dinner Sounds delicious!
stacey says
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
Leigh Anne says
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!