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


  • 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


  1. 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.

  2. 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.

  3. 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.

  4. 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.

Email to a friend | Print this recipe | Back