Crockpot Asian Peanut Butter Pork

Has anyone else’s March (and now April!) been more busy than normal?!  Ours has been (at least I feel like it has…), and getting dinner on the table has been a bit of a struggle lately.  When that’s the case I rely on my crockpot or freezer meals to help me out.  This was a new crockpot recipe that I really enjoyed and ate as leftovers for lunch for several days afterward.  The Picky Apple thought it was okay, but didn’t like the thickness of the sauce (I totally overcooked the pork, so the thick sauce was my fault, not the recipe’s!).  I served the pork with jasmine rice and broccoli, peppers and carrots sauteed with garlic and ginger.

Crockpot Asian Peanut Butter Pork

from A Year of Slow Cooking

Ingredients:

• 1.5-2lbs pork tenderloin
• 1 onion, sliced in rings
• 1/4 cup soy sauce
• 1/4 cup brown sugar
• 3 tablespoons white wine vinegar
• 3 tablespoons water
• 2 garlic cloves, chopped
• 1/2 cup creamy natural peanut butter
• 2 tablespoons chopped peanuts (garnish; optional)
• 1 lime, cut in wedges (garnish; optional)

Use a 4-6 quart crockpot. Put onion slices into the bottom of your crockpot. Put the pork on top. Add brown sugar, soy sauce, vinegar, water, garlic, and peanut butter. No need to stir–the peanut butter needs to melt before you can do so. Cover and cook on low for 8 hours, or on high for 4-6. The pork will be more tender the longer you cook it. 1 hour before serving, flip the meat over in the crockpot to allow the other side to soak up the peanutbuttery goodness. Garnish with chopped peanuts, and serve with lime wedges.