Pork Sirloin Roast With Thai Peanut Sauce (Slow Cooker)

"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."
photo by KerfuffleUponWincle photo by KerfuffleUponWincle
photo by KerfuffleUponWincle
Ready In:
4hrs 30mins




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


My screen name is a diminutive in Lithuanian for bread, so you won't be suprised to learn that I love to bake bread. In recent years I have been baking a lot of sourdough breads and have several starters sitting in my refrigerator. But I like to cook a lot of other things, as well, especially from various cultures. The cat wishes I would concentrate on meat and fish... I joined a few years ago but started posting recipes and participating in forums just recently - I wish I had done so earlier. Recipezaar is a great community! Right now I am a co-host for the Breads and Baking and the Eastern Europe forums - I hope to see you there!
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