So one of my friends at work discovered that we had a blog the other day and actually seemed pretty excited about it. He agreed to lend me a slow cooker cookbook he got for Christmas as long as I gave him a shout-out on the blog. So thank you Chris Johnson! :) HT had a buy-one-get-one sale on pork tenderloin recently, so we racked up. I was flipping through Chris's cookbook and found a recipe that called for tenderloin. It is an absolutely perfect recipe. It's super easy & would be a great meal for when you need to feed a crowd. And best of all, it's modified from Cooking Light, so it's healthy! We will definitely be making this one again - we both agreed it's one of the top 10 recipes we've ever made. One thing that I'm super slow at though is trimming the fat from the pork. It took me 30 minutes to do the prep work because of it when it should've taken probably 15. Michael usually does that part, but I think I'm getting better. :) Another thing I was wondering about is why you have to cook it on high for 1 hour, then on low for 6 hours. I made this on a weekend, but next time I might try cooking it only on low for 8 hours if it's a work-day. Serve over basmati rice. Feeds 6-8. Enjoy!
- 2 pounds boned pork loin, cut into 4 pieces
- 1 (1 x 1/4-inch) julienne-cut red bell pepper
- 1/4 cup teriyaki sauce
- 2 tablespoons rice vinegar
- 1 teaspoon crushed red pepper
- 2 garlic cloves, minced
- 1/4 cup natural creamy peanut butter
- 1/2 cup chopped green onions
- 2 tablespoons dry-roasted peanuts
- 8 lime wedges
- To prepare stew, trim fat from pork. Place pork, bell pepper, teriyaki, rice vinegar, crushed red pepper and garlic in a crock-pot. Cover with lid, and cook on high for 1 hour, reduce heat and cook on low for 6 hours.
- Remove pork from crock-pot, and coarsely pull (using a fork). Add peanut butter to liquid in crock-pot; stir well. Stir in pork.
- Combine stew and rice in a large bowl. Top each serving with onions and peanuts; serve with lime wedges.