Crock Pot Pesto Pork Roast

1 (600 g) pork roast
1/4 cup olive oil
1 teaspoon dill weed
1 teaspoon freshly snipped mint
1 tablespoon dried oregano flakes
1 tablespoon whole grain mustard
1 tablespoon minced garlic paste
1 tablespoon pesto sauce (I used my walnut-basil pesto)
1 teaspoon white pepper
1 teaspoon soy sauce
1 teaspoon cornstarch
1 teaspoon freshly snipped garlic chives

Stab pork roast several times on all sides with a knife.
Mix olive oil, dill weed, mint, oregano, mustard, garlic, pesto, pepper, and soy sauce in a bowl.
Rub the mixture thoroughly rub on all sides of the pork roast.
Place the roast on the bottom of the crock pot and pour the remaining mixture over the roast Cover and cook on low for 10 – 12 hours.
Remove pork roast from crock pot and slice. Quickly stir corn starch to remaining juices in crock pot. Plate sliced pork and ladle on liquid. Sprinkle with garlic chives.