Pork Sirloin Roast With Thai Peanut Sauce (Slow Cooker)

Total Time
4hrs 30mins
Prep 30 mins
Cook 4 hrs

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.

Ingredients Nutrition


  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).
Most Helpful

I have made this recipe several times now. After the first time was such a huge success, it has been much in demand in this house. Once, even made it with a whole turkey breast. It is fantastic!! I serve with some nice tomato/cucumber salad, basmati rice w/coconut milk and a yogurt sauce. Add some good Indian bread and it is a truly wonderful meal for family and guests.

kiriohara June 22, 2013

Nice flavor combination, but just a tad too sweet for me. I used Turbinado sugar, and will reduce the amount by one tablespoon next time. My scallions had turned to mush, so I garnished with the peanuts and fresh cilantro. Served with jasmine rice, and sugar snap peas. Tagged for Fall Rookie Tag Game ~ due 09/19.

Kerfuffle-Upon-Wincle September 19, 2013