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Great sweet, savory flavor comes from just a few pantry staples in this easy roast. —Karen Warner, Louisville, Ohio
Nutritional Facts 5 ounces cooked pork with 3 tablespoons gravy equals 330 calories, 13 g fat (4 g saturated fat), 95 mg cholesterol, 529 mg sodium, 15 g carbohydrate, trace fiber, 38 g protein.
Originally published as Parmesan Pork Roast in Simple & Delicious March/April 2010, p19
Light-Bodied Red Wine
Enjoy this recipe with a light-bodied red wine such as Pinot Noir.
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Reviewed on Nov. 23, 2011 by tcarver
This was easy and a great recipe. Left overs were just as good.
Reviewed on Nov. 20, 2011 by Dianaore
All three of my guys love this one and asked that we have it again. I thought it was yummy too and it is on the calendar for next week! Very easy to put together anc cut down. We used less that the required ingedients as our roast was smaller and worked great.
Reviewed on Oct. 25, 2011 by susanbd21
Great! Cut the honey down to 1/3 cup. I was worried when I tried it without the gravy, but once I had the gravy it was to die for. Very VERY tasty.
Reviewed on Sep. 24, 2011 by NReckhart
I thought this coating was delicious. The piece of pork I had bought smelled a little funny when I opened it up, so I threw it away and substituted salmon for the meat, since it was all I had. It turned out super yummy! I will try this again, with pork next time :)
Reviewed on Aug. 29, 2011 by honey0525
The meat was very tender. I didn't have parmesan so I subbed 1/2 tsp ground ginger and 1/2 tsp of dry mustard, to get the tang of parmesan. It was delicious and the gravy was to die for.
Reviewed on Jul. 12, 2011 by New Recipe Night!
Easy to prep...very good flavor. Will definitely make again!
Reviewed on Mar. 08, 2011 by cjkirkwood
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Reviewed on Oct. 20, 2010 by cmadden727
This was quick and easy to throw together with ingredients on hand. I cut back on the honey a little. Amazing flavor on the "crust" and the gravy. I will certainly make this one again!
Reviewed on Apr. 13, 2010 by Bevs511
I thought this was very good. Definitely something different, and very easy to put together! I'm sure I will make it again sometime!
Reviewed on Mar. 17, 2010 by badkitty
I give this 4 and a half stars. I thought it was very good, my son thought the sauce was a little too sweet and my husband loved it. I thought the honey was the dominant flavor and was confused that the Parmesan was even in there. You couldn't taste it and the title of this recipe should be changed to something with "honey" in the title.It was very good though, and the leftovers reheat really well. I served it with mashed potatoes and carrots the first night and served it with Fried Rice flavor Rice-A-Roni and a vegetable blend of carrots, cauliflower, broccoli, zucchini, and yellow squash blend the second night. I added an onion, Worcestershire sauce and fresh ground black pepper to the recipe and I browned my roast in some olive oil before putting it in the slow cooker. My roast was done in under 4 hours. Thank you for the recipe, I would make it again.
I give this 4 and a half stars. I thought it was very good, my son thought the sauce was a little too sweet and my husband loved it. I thought the honey was the dominant flavor and was confused that the Parmesan was even in there. You couldn't taste it and the title of this recipe should be changed to something with "honey" in the title.
It was very good though, and the leftovers reheat really well. I served it with mashed potatoes and carrots the first night and served it with Fried Rice flavor Rice-A-Roni and a vegetable blend of carrots, cauliflower, broccoli, zucchini, and yellow squash blend the second night. I added an onion, Worcestershire sauce and fresh ground black pepper to the recipe and I browned my roast in some olive oil before putting it in the slow cooker. My roast was done in under 4 hours. Thank you for the recipe, I would make it again.
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