Ingredients
The following ingredients have 4 Servings
- 1 – 1 1/2 lb pork tenderloin
- 1/4 cup peanut butter
- 1/4 cup Peanut Satay Sauce
- 2 tbsp Red Curry Paste
- 2 tbsp brown sugar
- 1 – 400 mL can of Coconut Milk
- 1 1/2 cups sliced vegetables (red peppers (carrots, baby corn on the cob, onions))
- juice from 1 lime
- Clubhouse Ground Black Pepper to taste
- Jasmine Rice (to serve)
- garnish with sliced green onions and cilantro
Instruction
- In a skillet on high heat, sear all sides of the tenderloin in a little bit of olive oil.
- Transfer the tenderloin to the crockpot.
- In a bowl, mix together the peanut butter, peanut satay sauce, red curry paste, brown sugar and coconut milk. I like to use a hand blender to make it nice and smooth.
- Pour the coconut mixture over the tenderloin.
- Cook in the crockpot on high for about 5 hours. You may want to stir a few times during the cooking process.
- After 5 hours, add the sliced vegetables and lime juice then cover and cook for an additional 30 minutes.
- Serve over jasmine rice and garnish with green onion and cilantro.
