Friday, January 25, 2013

Slow Cooker Recipe for Pork Sirloin Roast with Spicy Peanut Sauce (Low-Carb, Gluten-Free)

A craving for peanut butter led to this recipe for Slow Cooker Pork Sirloin Roast with Spicy Peanut Sauce.

Slow Cooker Pork Roast with Spicy Peanut Sauce

(When I realized I had completely ignored National Peanut Butter Day, I decided to feature this Slow Cooker Pork Sirloin Roast with Spicy Peanut Sauce for A Month of Daily Phase One Recipes, and we can just enjoy our peanut butter fixation a day later.  Yum, peanut butter!  Just don't eat nuts for a snack on the day you make this if you're seriously doing Phase One.)

It's true that I never liked peanut butter sandwiches when I was a kid (and still don't) but I love recipes using peanut butter, especially if the recipe has a spicy Asian twist to it.  A few weeks ago I had a pork sirloin roast I wanted to cook, I had a lot of work to do so I thought about using the slow cooker, and I was craving peanut butter.  That combination of circumstances led to this recipe for Slow Cooker Pork Sirloin Roast with Spicy Peanut Sauce.  I enjoyed a couple of slices of the roast pork for dinner, and the next day I diced up some of the leftover meat and ate it inside lettuce leaves, and I thought it was great both ways.

I was home when I cooked this and I did stir the sauce a couple of times and scrape off the inside of the slow cooker, so I'm not sure if the sauce would stick if you weren't home to do that.  This is ready for the table in about 3 hours anyway, so I'd probably just cook it on a day when you're busy at home.

Puree the peanut butter, minced ginger, minced garlic, and tomato sauce together until ingredients are well combined.  (I used this bowl attachment of my immersion blender, but a food processor would also work well.)

Then add the soy sauce, sweetener of your choice, Chili Garlic Paste, and chicken stock and process again until it's all blended.

Trim fat from the Pork Sirloin Roast and season on both sides.  (I used Penzey's Pork Chop Seasoning, but you can use anything that tastes good on pork.)

Heat the oil in a heavy frying pan and saute the pork until it's well-browned on both sides, about 2 minutes per side with high heat.

Put the pork roast into the smallest slow cooker you have that will fit the roast.  (I used a 2.5 quart slow cooker.)

Pour the sauce over and cook on low for 2-3 hours, or until pork is tender and meat thermometer shows at least 145F.  (The USDA lowered the safe cooking temperature for pork a few years ago.)

When it's done, the sauce may look slightly separated, but you can whisk it for a minute and it will look smooth again.

Let the pork rest for a few minutes and then cut into slices.  Serve with the sauce spooned over.

Slow Cooker Pork Sirloin Roast with Spicy Peanut Sauce
(Makes 4-6 servings, depending on the size of the pork roast; recipe created by Kalyn when she was craving peanut butter.)

I used a Crock-Pot 2.5-Quart Slow Cooker for this recipe. Use the smallest size you have that will fit the roast.

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

Sauce Ingredients: 
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 for South Beach Diet)
1/4 cup tomato sauce
3 T soy sauce (use gluten-free soy sauce if needed)
3 T sugar, Splenda, or Stevia in-the-raw Granulated (use Splenda or Stevia for South Beach Diet)
2 tsp. Chile Garlic Paste (or more if you really like it spicy; check label for gluten-free)
3 T chicken or vegetable stock

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, sweetener of your choice, Chili Garlic Paste, and chicken or vegetable stock and process again until everything is mixed.

Trim any visible fat from the pork sirloin roast; 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, about 2 minutes per side.

Put the pork roast into the smallest slow cooker you have that will fit it; then pour sauce over.  Cook on low for 2-3 hours, or until the roast is tender and internal reaches at least 145F (shown on a meat thermometer.)  I stirred the sauce a couple of times and scraped down the side of the slow cooker.

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 into slices about 1/2 inch thick and serve with sauce drizzled over. 

South Beach Suggestions: 
The South Beach Diet recommends meat that has less than 10% fat, so check the package on your roast (or eyeball it) to be sure it's lean.  It's important to use low-sugar peanut butter and Splenda or Stevia in the Raw Granulated if you're making this for South Beach.  With those cautions, this recipe would be okay for any phase of the diet.

Nutritional Information?
I chose the South Beach Diet to manage my weight partly so I wouldn't have to count calories, carbs, points, or fat grams, but if you want nutritional information for a recipe, I recommend entering the recipe into Calorie Count, which will calculate it for you.

More Tasty Ideas with Pork:
(Recipes from other blogs not always South Beach Diet friendly; check ingredients.)

Pork Roast with Sage or Rosemary Herb Rub from Kalyn's Kitchen

Easy Pan-Fried Pork Tenderloin with Mustard Sauce from Kalyn's Kitchen

Slow Cooker Pork Roast with Mushrooms and Brown Sugar Apricot-Pomegranate Sauce from Gluten-Free Goddess

Slow-Cooked Achiote-Marinated Pork (Cochinita Pibil) from Andrea Meyers

Pork Tenderloin with Indian Spiced Cherry and Rhubarb Chutney from Food Blogga

(Want even more recipes? I find these recipes from other blogs using Food Blog Search.)

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Posts may include links to my affiliate account at, and this blog earns a few cents on the dollar if readers purchase the items I recommend, so thanks for supporting my blog when you shop at Amazon!

More to Chew On:


  1. Great recipe Kalyn. I've been craving peanut butter recently.

  2. If I had my way, I would eat peanut sauce at LEAST once a day. This sounds delicious!

  3. Thanks Barbara. This will fix that peanut butter craving!

    Joanne, me too. I like it in most anything.

  4. This looks super tasty! I just heard a podcast about peanut soup that I'm dying to try. I'm a sucker for anything with peanut flavor.

  5. Oh. My. Gosh. You are my culinary soul mate, Kalyn. I never liked PB&J, either! But peanut sauce - now that's a different story entirely. Yours looks Yum.

  6. Bryan and YiRan, thanks!

    Becky, me too. Peanut soup sounds good.

    Donna, I do think we are culinary soulmates. Peanut sauce would be good on anything!

  7. Oh fabulous! I bet it was nice and moist too =D

  8. Made this last night and OH EM GEE is it good!!!

    I changed it up a TOUCH by cubing then browning the pork, I used sunbutter instead of peanut butter and honey instead of splenda (and only 1T - we're doing paleo, so trying not to do too much sweets and no legumes) and adding a dash of fish sauce to it.

    Oh my goodness, this is going to be a STAPLE in our home. We had it with shredded cabbage and some coconut-oil sauteed broccoli and that sauce on the broccoli is heaven.

    I just ate some for breakfast. It's that good.

  9. Meghan, love how you adapted it. I'm thinking you could even turn it into a stew with onions and green peppers. Might have to try that.

  10. That pork looks divine! I'll have to try that recipe!

  11. I can't wait to try this! Looks amazing. Just wanted to confirm the setting is low for 2-3 hours? I have a tendency to undercook but wouldn't want to ruin this. Thanks!

  12. Kristen, yes cook on low for 2-3 hours is correct. All slow cookers are different, so I'd use a meat thermometer if you have one.

  13. This pork was incredible. Thanks again for another great recipe.

  14. I’ve already made it twice in January. This is so delicious. We could eat the sauce with a spoon. Thank you Kalyn!

  15. I adore peanut sauce - loving this!! (but I have to admit that I really love a good pb & honey sandwich!)

  16. This was incredibly easy and beyond fantastic! Thanks for giving us another go-to recipe, Kalyn.

  17. Made this last night with the nappa slaw and my husband and I loved both! Looking forward to maybe combining them in a wrap as leftovers. Your recipes are always so tasty and easy to make. I can't tell you how much joy you've brought to my kitchen :) Thank you!!

  18. Kristen, love that idea of using the leftovers in a wrap! I love to hear when people are enjoying the recipes, thanks!

  19. Can't wait to try this tomorrow! I have a 5-6lb pork roast though (not sirloin)....should I double the cooking time? I made the peanut sauce today and literally took a spatula so I could lick every last drop out of the bowl - so yummy!

  20. No, the cooking time will be longer but not double. I don't know exactly how much longer, but I'd guess at least an hour more.

  21. Today is day 1, phase 1 and this dinner was AMAZING and we had leftovers to look forward to tomorrow. I'm going to make the sauce again and make peanut butter chicken with veggies. Your blog is a fabulous tool for me to kick start this journey. Thanks!!!

  22. I have to ask if you really mean 3 TABLESPOONS of the sugar/sweetener? When I look at my packets of stevia the equivalent sugar is so high. It's something like 2 teaspoons of sugar per pack. Stevia is so overtly sweet, I typically use half a pack.

    I made this recipe yesterday and I did enjoy it. I only put in 1 T of stevia - I am thinking next time I will use actual sugar or leave it out all together because I thought the sauce had an aftertaste.

    Just my two cents. I love your site!!!

  23. It is 3T if you use the granulated Stevia I mention in the recipe. It sounds like you might be using packets which are much sweeter.

  24. Oh, yes, I was using packets! I had no idea there was a difference. Thank you again. :)

  25. This was excellent. A definite keeper in my house, thank you. The sauce is so easy!

  26. Loved this! I reheated the leftover a few days later and had some fresh yellow squash from the garden I decided to saute as a side for it. As I was getting the squash and onions in the pan, I decided to add the left over peanut sauce (about a fourth of a cup) and it turned out amazing!

  27. Stacey, so glad you enjoyed it.

  28. Hi Kalyn, I made this on Sunday night and it was excellent. I really love using the crockpot this way. I cannot stand the taste of most crockpot recipes that cook all day. I served it over cooked broccoli slaw. The sauce had the perfect amount of spice. Will make again and again.

  29. I love the idea of eating this over broccoli slaw! So glad you enjoyed it.

  30. Made this last night, and it was sooooo good!! Even tastier leftovers for lunch today! I served it with a rice medley, and steamed cauliflower that I tossed with a little butter and some Turmeric. Oh my, this is a new favorite at my house!! I plan to use the sauce on veggies, and even baked stuffed potatoes!

  31. Another big fan here - had it with roasted broccoli and soba noodles. I think we might try it without browning the pork next time - just go straight from the freezer to the crock pot, for a longer cooking time of course.

  32. Emily if you try that I would love to hear how it turns out!

  33. This was amazing. I tasted the sauce before putting it on the pork, and nearly just ate that. Wow. I'm going to try this on chicken, lamb, veggies.... Kalyn, you've a gift for sauces, and this one is superb. Thanks for sharing!


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