- 2-3 lb. pork sirloin roast, fat trimmed
- 1 tsp. Penzey’s Pork Chop Seasoning, for seasoning the pork before it’s browned (or use any seasoning blend that’s good on pork)
- 2 tsp. olive oil
- 1 T minced fresh ginger (ginger from a jar is fine for this)
- 1 T minced fresh garlic (garlic from a jar is fine for this)
- 1/4 cup smooth natural peanut butter (Choose peanut butter with the least sugar, I like Adams 100% Natural Peanut Butter.)
- 1/4 cup tomato sauce
- 3 T soy sauce (use gluten-free soy sauce if needed)
- 3 T Stevia in-the-raw Granulated, Monkfruit Sweetener, or sweetener of your choice
- 2 tsp. Chile Garlic Paste (or more if you really like it spicy; check label for gluten-free)
- 1/4 C chicken or vegetable stock
- Trim any visible fat from the pork sirloin roast and cut with the grain into several pieces (so you can cut slices against the grain when the meat is done); then rub the roast on all sides with Penzey’s Pork Chop Seasoning, or a seasoning mix of your choice that’s good on pork. (You could use just a blend of garlic powder, salt, and pepper if you don’t have anything else that will work.)
- Heat the oil in a heavy frying pan over high heat and brown the roast well on all sides. Put browned pieces of pork into the slow cooker.
- While the meat browns, in a food processor or the bowl attachment of an immersion blender, combine the minced ginger, minced garlic, peanut butter, and tomato sauce and process until the ingredients are well-combined.
- Add the soy sauce, Stevia in-the-raw Granulated or sweetener of your choice, Chile Garlic Paste, and chicken or vegetable stock and process again until everything is mixed.
- If you want to add flavor, put the mixed sauce into the frying pan and cook over low heat for a few minutes, scraping any browned bits off the bottom of the frying pan. (You can skip that step if you prefer.)
- Pour sauce over the meat in the slow cooker. Cook on low for 2-3 hours, or until the roast is tender and internal reaches at least 145F (test it with a meat thermometer.)
- When it’s done, remove 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 against the grain into slices about 1/2 inch thick and serve with sauce drizzled over.
- Trim and brown the meat as detailed above, but don’t cut meat into slices. You can brown the meat in the pressure cooker instead of a frying pan if you prefer. Then use the directions for Pork Sirloin Tip in the Pressure Cooker to cook the pork roast.
- While meat cooks, make the sauce mixture as described above. When the meat is done, and pressure has released, remove meat to a cutting board and discard the liquid in the pressure cooker.
- Let meat rest (cover with foil if you want to be sure it stays warm) while you simmer the sauce mixture in a frying pan for 5-10 minutes (or use the pressure cooker if you prefer, but I feel like you can control the heat better in a pan on the stove.)
- When the sauce is hot, cut the meat into slices against the grain.
- Serve meat with some sauce spooned over, or you can put the sliced meat into the sauce and cook a few minutes longer if you feel the meat isn’t hot enough.
Recipe source: kalynskitchen