Saturday, January 26, 2013

pork sirloin roast with spicy peanut sauce

This pork recipe was one of the best I've had in a long time.  The pork was amazingly tender and I loved the sauce.  My husband said "this is a good recipe" (and he is not a fan of pork in general) and my oldest got seconds before she ate anything else on her plate.  To tell you the truth, I hadn't expected her to like it at all.  So there you have it- what do I know?  I'll be making this again!

pork sirloin roast with spicy peanut sauce (adapted from Kalyn's Kitchen
2-3 pound pork sirloin roast, fat trimmed
1-2 teaspoons Pappy's garlic and herb seasoning
2 teaspoons olive oil

1 teaspoon ground ginger
1 tablespoon minced garlic
1/4 cup smooth peanut butter
1/4 cup tomato sauce
3 tablespoons soy sauce
2 teaspoons sugar (I used 2 Splenda packets)
1 teaspoon chile garlic sauce
3 tablespoons chicken stock

In a bowl, combine the ginger, garlic, peanut butter and tomato sauce and stir until well combined.  Add the soy sauce, sweetener, chile garlic sauce and chicken stock.  Stir until mixed.
Trim any visible fat from the pork sirloin roast then rub the roast on all sides with Pappy's garlic and herb seasoning (or you can use salt, garlic powder and pepper).  Heat the oil in a heavy pan over high heat and brown the roast well on all sides, about 2 minutes per side.
Put the pork roast into a slow cooker then pour the sauce over the top.  Cook on low for 2-3 hours (I cooked mine for more like 6 hours) or until the roast is tender and reaches at least 145F.
Remove the 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 serve with the sauce drizzled over the top.

What I have to say- if kids weren't involved, I'd definitely double the chile garlic sauce.  The spicier the better!

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