Thai Pork with Peanut Sauce: Difference between revisions
Created page with "*2 pork tenderloins (about 1 lb. each, each cut in thirds) *2 large red bell peppers, cored, seeded, cut into strips *1/3 cup prepared teriyaki sauce *2 tablespoons rice vinegar ..." |
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*2 pork tenderloins (about 1 lb. each, each cut in thirds) | *2 pork tenderloins (about 1 lb. each, each cut in thirds) | ||
*2 large red bell peppers, cored, seeded, cut into strips | *2 large red bell peppers, cored, seeded, cut into strips | ||
Revision as of 15:02, 23 December 2011
- 2 pork tenderloins (about 1 lb. each, each cut in thirds)
- 2 large red bell peppers, cored, seeded, cut into strips
- 1/3 cup prepared teriyaki sauce
- 2 tablespoons rice vinegar
- 1 teaspoon prepared Thai red curry paste (optional)
- 2 cloves garlic, minced
- 1/4 cup creamy peanut butter
Place pork, bell peppers, teriyaki sauce, rice vinegar, curry paste (if using) and garlic in a crockpot. Cook on low for 8 hours. Remove pork from the crockpot and shred. Add peanut butter to liquid in cooker, stir to combine, then return pork to the cooker and toss so the sauce coats the meat. Serve over rice.