Name: Slow Cooker Parmesan Pork Roast
Prep time: 20 min
Cook time: 7 h 30 min
Total time: 7 h 50 min
Yield: 6
Ingredients: 2-2 1/2 pounds pork loin; Salt and black pepper to taste; 1/3 cup grated Parmesan cheese; 2 tablespoons honey; 1 tablespoon soy sauce; 1 tablespoon dried basil; 1 tablespoon garlic, minced; 1 tablespoon olive oil; Salt and black pepper to taste; 1 tablespoon olive oil; 1/2 onion, finely chopped; 1 (14.5 ounce) can Red Gold® Canned Stewed Tomatoes 14.5 oz; 1 (15 ounce) can Red Gold® Canned Tomato Puree 15 oz; 1 1/2 teaspoon cornstarch; 2 tablespoons water

Ingredients

2-2 1/2 pounds pork loin
Salt and black pepper to taste
1/3 cup grated Parmesan cheese
2 tablespoons honey
1 tablespoon soy sauce
1 tablespoon dried basil
1 tablespoon garlic, minced
1 tablespoon olive oil
Salt and black pepper to taste
1 tablespoon olive oil
1/2 onion, finely chopped
1 (14.5 ounce) can Red Gold® Canned Stewed Tomatoes 14.5 oz
1 (15 ounce) can Red Gold® Canned Tomato Puree 15 oz
1 1/2 teaspoon cornstarch
2 tablespoons water

Instructions

Step one

In a non-stick skillet heat olive oil over medium high heat.

Step two

Season pork loin generously with salt and pepper. Sear pork on all sides-transfer to a plate and save the remaining oil/pork juice mixture.

Step three

Combine crust ingredients in a medium sized bow and set aside.

Step four

Add olive oil to skillet and heat over medium-high. Add onion and garlic and cook for 2 minutes. Add tomato puree and bring to a simmer. Then reduce heat for 5 minutes.

Step five

Add stewed tomatoes to the bottom of the slow cooker. Pour the tomato puree mixture into the slow cooker. Place pork loin in the slow cooker. Spread the crust mixture over the top of the pork loin. Cover slow cooker and cook for 7-7 ½ hours on low or 3-3 ½ hours on high or until internal pork temperature is 145° F.

Step six

Remove pork from slow cooker, cover to keep warm and let rest. Remove stewed tomatoes from slow cooker and reserve. Pour tomato sauce into a small sauce pan. Blend the water and cornstarch in a separate bowl to make a slurry. Pour into saucepan and bring to boil, reduce heat and simmer 10 minutes.