Ingredients

The following ingredients have 6 Servings
  • 2 pounds pork tenderloin or sirloin tip roast ((a little over is okay))
  • olive oil (enough to coat your skillet)
  • ½ teaspoon salt
  • 1 teaspoon freshly ground black pepper
  • 3 tablespoons hoisin sauce
  • 2 tablespoons low sodium soy sauce
  • 1 lime (juiced)
  • 2 tablespoons creamy peanut butter
  • 1 teaspoon cumin
  • ½ teaspoon salt
  • ½ teaspoon crushed red pepper (or to taste)
  • 1 heaping teaspoon minced garlic
  • ½ cup low sodium chicken broth
  • 2 cups chopped red bell pepper ((2 small or 1 large cut into 1 ½-inch pieces))
  • 6 green onions (cut into ½-inch pieces, plus additional for garnish)
  • 2 tablespoons water
  • 1 tablespoon cornstarch
  • 2 cups basmati or jasmine rice (cooked according to package directions)

Instruction

  • Coat a 4-to 6-quart slow cooker with nonstick cooking spray.
  • Cut the pork into 1 ½-inch pieces. Add oil to a large skillet and place over MEDIUM-HIGH heat. When hot, add the pork, cooking it in batches if needed. Season with the salt and pepper and sauté 3 to 4 minutes or until browned. Transfer the browned pork to the slow cooker.
  • Combine the sauce ingredients in a small bowl. Pour the sauce and the chicken broth over the pork and stir well to combine. Scatter the bell pepper and green onion over the top and don't stir (see Notes section below for alternate method).
  • Cover and cook on LOW for 4 to 5 hours until the pork is fork tender. Combine the water and cornstarch and pour the mixture into the slow cooker and stir to combine. Set the slow cooker on HIGH and cook, uncovered, for an additional 10 to 15 minutes to thicken the sauce.
  • Serve over rice with green onions for garnish.