Pork Sirloin Roast with Spicy Peanut Sauce
(from maggiwun’s recipe box)
Served with mashed cauliflower and mixed vegetables
Source: Kaelyn's Kitchen
Categories: Entrees, Meat, Pork
Ingredients
- 2-3 lb. pork sirloin roast, fat trimmed
- 2 tsp. Penzey's Pork Chop Seasoning, for seasoning the pork before it's browned (or use any seasoning blend that's good on pork)
- 2 tsp. olive oil
- Sauce Ingredients:
- 2 T minced fresh ginger (ginger from a jar is fine for this)
- 2 T minced fresh garlic (garlic from a jar is fine for this)
- 1/2 cup smooth natural peanut butter (choose peanut butter with the least sugar for South Beach Diet)
- 1/2 cup pasta sauce
- 6 T soy sauce
- 2 tsp. Thai Chili Paste (or more if you really like it spicy)
- 6 T chicken or vegetable stock
Directions
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In a food processor or the bowl attachment of an immersion blender, combine the minced ginger, minced garlic, peanut butter, and tomato sauce and process until the ingredients are well-combined. Add the soy sauce, sweetener of your choice, Chili Garlic Paste, and chicken or vegetable stock and process again until everything is mixed.
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Trim any visible fat from the pork sirloin roast; then rub the roast on all sides with Penzey’s Pork Chop Seasoning, or a seasoning mix of your choice that’s good on pork. (You could use just a blend of garlic powder, salt, and pepper if you don’t have anything else that will work.) Heat the oil in a heavy frying pan over high heat and brown the roast well on all sides, about 2 minutes per side.
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Put the pork roast into the smallest slow cooker you have that will fit it; then pour sauce over. Cook on low for 2-3 hours, or until the roast is tender and internal reaches at least 145F (shown on a meat thermometer.) I roasted it (covered) at 250 for 3-1/2 to 4 hours.
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When it’s done, remove meat from the slow cooker and let it rest for a few minutes. If the sauce looks separated, whisk it for a minute to combine. Slice meat into slices about 1/2 inch thick and serve with sauce drizzled over.