Slow Cooker Parmesan Honey Pork Roast Recipe Reviews - Allrecipes.com (Pg. 1)
Reviewed: Nov. 22, 2014
This was yummy! I used just under a tablespoon of basil and a tad more garlic than called for. the gravy was spectacular - I have a hunch the leftover gravy would make a terrific a stir fry sauce.
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Reviewed: Mar. 17, 2014
I didnt care for this but my husband did so I am giving it a 3. Odd thing is I usually like Asian sweet/ sour type dishes and he doesn't. My roast was 2.5 pounds. I cooked it on high about 4.5 hours. I felt like it was pretty dry. My husband suggested slicing it and putting it back in the gravy. That helped w the dryness. I also added onions and fresh mushrooms in the end. I made my gravy by adding to the crockpot vs using a separate pot. Gravy was fine that way.
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Photo by Becky Chester

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Reviewed: Feb. 24, 2014
Made this last night and was very disappointed. There was too much basil and it overpowered everything else. The sweetness of the honey combined with the parmesan cheese and basil, the flavors didn't seem to go together very well. Sorry, we did not like this dish.
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Photo by Lisa W
Reviewed: Feb. 4, 2014
I browned the pork roast first. I cooked a 3 1/2 pd roast. Then added some water to the marinade because I felt it was too thick. Also added some ginger to the marinade. I cooked for 7 and that was too long. Would do 5 1/2 or 6. I also did not use all the liquid for making the gravy so you would not need to use the whole cornstarch mixture. Family said it was a keeper.
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Home Town: Lenoir, North Carolina, USA
Living In: Prattville, Alabama, USA

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Reviewed: Feb. 4, 2014
I cooked a 2.5lb roast on low for 6 hours. That was too long so I will adjust next time. Other than that, the flavors were great!
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Cooking Level: Expert

Living In: Newark, Ohio, USA

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