This was really delicious!! I was going to make mashed potatoes but someone unnamed (darling hubby!!) used up all the potatoes so we went with bread and fruit…It was perfect!
2½ lb. pork roast (I used pork loin because it is what I had in the freezer already)
½ cup grated Parmesan cheese
1/3 cup honey
3 Tbsp. Aged Balsamic Vinegar of Modena
1 Tbsp. Roasted Garlic Infused Oil
1 Tbsp. Rustic Herb Seasoning
1 tsp. Garlic Pepper Seasoning
3 Tbsp. cornstarch
3 Tbsp. water
Place pork roast in a greased slow cooker. Combine next 6 ingredients and pour over pork. Cover; cook on low 5½-6½ hours. Whisk cornstarch and water in a small bowl. Strain slow cooker juices into a small saucepan. Bring to a boil; gradually whisk in cornstarch mixture to desired consistency. Serve roast with gravy. Makes 6 servings. Serve with mashed potatoes and steamed vegetables.
Make ahead & freeze
Combine first 7 ingredients in a gallon resealable freezer bag. Seal well, label and freeze. Thaw completely and prepare as directed above.