THAI PORK WITH PEANUT SAUCE

THAI PORK WITH PEANUT SAUCE

 

Serves 4.

 

• Nonstick cooking spray

• 1 (2 lb.) boneless pork loin, trimmed of fat and cut into 4 pieces

• 2 large red bell peppers, cored, seeded, cut into strips

• 1/3 c. prepared teriyaki sauce

• 2 tbsp. rice vinegar

• 1 tsp. dried red pepper flakes

• 2 garlic cloves, minced

• 1/4 c. creamy peanut butter

• Cooked rice

• 1/2 c. chopped green onions (white part and half of dark-green stalks)

• 1/4 c. chopped dry-roasted peanuts

• 2 limes, cut into 8 to 12 wedges

 

Coat inside of slow cooker with nonstick spray. Place pork, bell peppers, teriyaki sauce, rice vinegar, red pepper flakes and garlic in cooker. Cover and cook on low setting until pork is fork tender, 8 to 9 hours.

 

Remove pork from cooker and coarsely chop. Add peanut butter to liquid in cooker; stir well to dissolve peanut butter and blend with liquid to make the sauce. Return pork to sauce and toss to coat the meat.

 

Serve in shallow bowls over hot rice. Sprinkle with green onions and peanuts. Pass lime wedges.

Apricot- and Pear- Glazed Pork

Today is Slow Cooking Thursday, Hosted by the lovely Sandra at Diary of a Stay at Home Mom . Share a recipe on your blog and go link it at her blog.

Please come back and join me for Freezer Food Friday.  

Apricot- and Pear- Glazed Pork

Recipe is by Julie Kay.

Serves. 6 to 8.

1 (3- to 4-lb.) whole boneless pork loin
1/2 tbl. cracked black pepper
1 (18-oz.) jar apricot preserves
1 green bell pepper, chopped
1 (5.5-oz.) can pear nectar
Additional sliced bell pepper for garnish, optional

1. Put pork loin in slow cooker. Sprinkle with black pepper and spread 1/2 jar of apricot preserves on pork.

2. Add chopped bell pepper and pear nectar to the slow cooker.

3. Cook on Low for 6 hours. Top with remaining preserves and cook an additional hour or two, as needed.

4. Remove from cooker and serve. Garnish with fresh bell pepper slices, if desired.