FFf Eclectic Red Barn: Pork Roast with Spicy Peanut Sauce

Monday, April 17, 2017

Pork Roast with Spicy Peanut Sauce

I am still on my low carb diet and this pork recipe with peanut sauce was a winner. (I found this recipe online. I can't remember who it belongs to, but if it is yours, send me an email and I will give you credit.)

Eclectic Red Barn: Pork Roast with Spicy Peanut Sauce

The original recipe called for putting the roast in a slow cooker, but I just cooked mine in my Le Creuset dutch oven. 

It went together quickly and the end result was amazing. The peanut sauce was delicious. My husband poured it all over this potatoes. 

Eclectic Red Barn: Pork Roast with Spicy Peanut Sauce Closeup

You don't have to be on a low carb diet to enjoy this recipe. I am sure you will love it. 

Recipe                                                Print

Low-Carb Pork Sirloin Roast with Spicy Peanut Sauce

pork roast ozzing with peanut sauce.jpg

2-3 lb. pork sirloin roast, fat trimmed
1 tsp. Pork Chop Seasoning
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 amount of carbs)
1/4 cup tomato sauce
3 T soy sauce
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 cup chicken or vegetable stock

Trim any visible fat from the pork sirloin roast then rub all sides with 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 pot over high heat and brown the roast well on all sides.

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, sweetener of your choice, Chili Garlic Paste, and chicken or vegetable stock and process again until everything is mixed
Cook on low for 1 ½ - 2 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 pot 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.

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