Pork Sirloin Roast With Thai Peanut Sauce (Slow Cooker)

• 5 lbs bone-in pork sirloin roast
• salt and pepper
• 1 tablespoon vegetable oil
• Sauce
• 1/2 cup natural creamy peanut butter
• 4 tablespoons palm sugar or 4 tablespoons brown sugar
• 4 tablespoons nam pla
• 4 -6 large garlic cloves, roughly chopped
• 1 1/2 tablespoons grated fresh ginger
• 1 -2 tablespoon sambal oelek (to taste)
• 1/2 cup low sodium chicken broth
• Garnish
• scallion, green portion chopped
• chopped peanuts

1. 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.
2. 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.
3. Remove pork roast and place in slow cooker. Reduce skillet to low.
4. Pour the broth into the skillet and deglaze. Pour into the sauce and buzz briefly to incorporate.
5. Pour over the pork roast.
6. Cover and cook on low for about 4 hours, or until roast reads 140-145 deg F. on an instant read thermometer.
7. Remove roast to a platter, cover with foil and allow to rest about 10 minutes.
8. Buzz the sauce briefly to smooth it out, if you need to. (Mine just needed stirring).
9. 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).

salt, vegetable oil, sauce, natural creamy, palm sugar, garlic, ginger, sambal oelek, chicken broth, scallion, peanuts

Taken from www.food.com/recipe/pork-sirloin-roast-with-thai-peanut-sauce-slow-cooker-488573 (may not work)