1.5-2lbs pork tenderloin
1 onion, sliced in rings
1/4 cup soy sauce (I used La Choy; it’s gluten free)
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. The lime juice mixed with the peanut butter is delicious.
I snuck a taste. sshhh. Don’t tell my mom. It was good; quite tender. I made some more of the sauce to spoon over some already-cooked chicken I had in the fridge—it was fantastic. I packed the meat up for my friend Stephanie and family. When I asked what she thought, she told me that she had a problem. Her husband, Bill, was home from work and ate it all. She and the kids didn’t get to try any of it. I’m thinking that means he liked it.