Pork Sirloin Roast With Thai Peanut Sauce (Slow Cooker)

1. 1

   Heat large skillet with oil. Season pork roast with salt and pepper and brown on all sides in skillet. (If you are using a boneless roast, be sure to tie at 1 inch intervals with kitchen twine). This will take about 20 minutes.

2. 2

   While that is browning, combine all of the sauce ingredients except for the broth in a blender or bowl, and blend until smooth in the blender or with an immersion blender.

3. 3

   Remove pork roast and place in slow cooker. Reduce skillet to low.

4. 4

   Pour the broth into the skillet and deglaze. Pour into the sauce and buzz briefly to incorporate.

5. 5

   Pour over the pork roast.

6. 6

   Cover and cook on low for about 4 hours, or until roast reads 140-145 deg F. on an instant read thermometer.

7. 7

   Remove roast to a platter, cover with foil and allow to rest about 10 minutes.

8. 8

   Buzz the sauce briefly to smooth it out, if you need to. (Mine just needed stirring).

9. 9

   Slice pork and serve with sauce, garnished with chopped scallions and peanuts. (As I look at the sauce, I think it might be enough for about 6 servings. It's enough for me, but you might want more).

* Per serving · 4 servings · Values may vary.

No additional tips available.