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Pork Sirloin Roast With Thai Peanut Sauce (Slow Cooker)

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“I was going to make satay but then saw a beautiful pork roast. So I used it to make a roast that was a real hit at home. I used a 5 quart slow cooker for this. If you use a boneless roast or a different size slow cooker, your time will differ. I am guessing the number of servings. The calorie count is off, as you get a lot of bone in that roast.”
READY IN:
4hrs 30mins
SERVES:
6
UNITS:
US

Ingredients Nutrition

Directions

  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. 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. Remove pork roast and place in slow cooker. Reduce skillet to low.
  4. Pour the broth into the skillet and deglaze. Pour into the sauce and buzz briefly to incorporate.
  5. Pour over the pork roast.
  6. Cover and cook on low for about 4 hours, or until roast reads 140-145 deg F. on an instant read thermometer.
  7. Remove roast to a platter, cover with foil and allow to rest about 10 minutes.
  8. Buzz the sauce briefly to smooth it out, if you need to. (Mine just needed stirring).
  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).

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