I love my Slow Cooker! She’s a hard worker in my kitchen, even during the summer months. I love finding recipes where I can assemble the parts the night before and then throw everything in before I leave for work the next morning. This really helps get dinner on the table fast on busy weeknights. And this slow cooker pork tenderloin recipe with parmesan, garlic and soy sauce fits the bill perfectly!
It’s no wonder that “the pile” has a lot of slow cooker recipes. I’ve slowly been working my way through them. Check out my previous slow cooker posts such as Chicken Parm, Beer Braised Short Ribs, Salisbury Steak and Italian Pot Roast. There are some great dinner ideas in there!
Is It a Keeper?
Most definitely! This was great! The sauce was very flavorful and rich. And the pork was cooked perfectly — not too dry. My 5-year old even loved it!
I have to admit, at first I was a little skeptical about the amount of parmesan cheese. But I was pleasantly surprised! It really added a nice layer of flavor. One thing I will do next time is cut down on the basil. It was a little much for our tastes. As I mentioned before, I used a pork tenderloin, which is much smaller and leaner than a pork roast. I found that it worked well but make sure you set your slow cooker to a lower setting and/or cut down the cooking time — you don’t want to over cook it.
Overall, this gets a big thumbs up from my taste-testers!
In case you were wondering, this is the slow cooker I have. I absolutely LOVE it!
Compliments of It’s a Keeper
1 boneless whole pork loin roast (4 pounds)
2/3 cup grated Parmesan cheese
1/2 cup honey
3 Tbsp soy sauce
2 Tbsp dried basil
2 Tbsp minced garlic
2 Tbsp olive oil
1/2 tsp salt
2 Tbsp cornstarch
1/4 cup cold water
Cut roast in half. Transfer to a 3-qt. slow cooker. In a small bowl, combine the cheese, honey, soy sauce, basil, garlic, oil and salt; pour over pork. Cover and cook on low for 5-1/2 to 6 hours or until a meat thermometer reads 160°.
Remove meat to a serving platter; keep warm. Skim fat from cooking juices; transfer 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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Hi! I'm Christina, the chief cook and bottle washer at It's a Keeper. I love to cook and am a self proclaimed recipe hoarder who reads cook books cover to cover like most people read a juicy novel. Join me as I cook and bake my way through the pile of recipes that I've collected. Read more.
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