Thai Peanut Pork

My new-found love is pork tenderloin. Ever since I can remember, I’ve hated pork. Or at least the butt of the pig. I worked at a barbecue joint for a little over three years and the thought of eating pork disgust me. It was way too salty and fatty for my liking. Recently, I made a simple pulled pork recipe using a tenderloin and I fell in love with the flavor and tenderness of it. It wasn’t too salty or chewy. It was perfect. I wanted to try something different, so that’s where this recipe came in.


Thai Peanut Pork
via I am That Lady

1 pork tenderloin log
1 red bell pepper, sliced
1 yellow pepper, sliced
1/3 cup soy sauce
1/3 cup peanut butter
1 tbsp ground ginger
1 cup chicken broth (or 1 cup water and 1 chicken bouillon cube)
3 tbsp honey
2 cloves of garlic
1/2 tsp red pepper or cayenne flakes

Toss everything in a crock pot and let sit on high or 5 to 6 hours. One hour before serving, remove lid to allow sauce to thicken. Serve with brown rice or Asian noodles. This recipe is perfect for freezing. Just take it out the morning or night before you plan to cook it to let it thaw.


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