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"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway

Crock Pot Pork Sirloin Roast with Spicy Peanut Sauce Recipe

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This recipe for Crock Pot Pork Sirloin Roast with Spicy Peanut Sauce is from Ruby's Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
2-3 lb. pork sirloin roast, fat trimmed
1 tablespoon any seasoning blend you like on pork
2 teaspoons olive oil

Sauce Ingredients:
1 tablespoon minced fresh ginger
1 tablespoon minced fresh garlic
1/4 cup smooth natural peanut butter (choose peanut butter with the least sugar for South Beach Diet)
1/4 cup tomato sauce
3 tablespoons soy sauce
3 tablespoons sugar (use Splenda or Stevia for South Beach Diet)
2 teaspoon Chile Garlic Paste (or more if you really like it spicy)
3 tablespoons chicken or vegetable stock
Directions:
Directions:
In a food processor or the bowl attachment of an immersion blender, combine the ginger, garlic, peanut butter and tomato sauce; process until well-combined. Add the soy sauce, sweetener of your choice, Chili Garlic Paste, and stock then process again until everything is mixed.

Trim any visible fat from the pork sirloin roast; then rub the roast on all sides with a seasoning mix of your choice that's good on pork (you could use just a blend of garlic powder, salt and pepper). Heat the oil in a heavy frying pan over high heat and brown the roast well on all sides, about 2 minutes per side.

Put the pork roast into the smallest slow cooker you have that will fit into; then pour sauce over. Cook on low for 2-3 hours, or until the roast is tender and internal reaches at least 145º (shown on a meat thermometer). I stirred the sauce a couple of times and scraped down the side of the slow cooker.

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.
Number Of Servings:
Number Of Servings:
4-6 servings

 

 

 

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