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.
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.
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|Serving Size: 1 Serving (208g)|
|Recipe Makes: 10 Servings|
|Calories from Fat: 156 (42%)|
|Amt Per Serving||% DV|
|Total Fat 17.3g||23 %|
|Saturated Fat 6g||30 %|
|Monounsaturated Fat 7g|
|Polyunsanturated Fat 2g|
|Cholesterol 120.8mg||37 %|
|Sodium 244.8mg||8 %|
|Potassium 684.7mg||18 %|
|Total Carbohydrate 10.6g||3 %|
|Dietary Fiber 0.3g||1 %|
|Sugars, other 10.4g|
|Protein 41.1g||59 %|
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Calories per serving: 371
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