Thai Pork & Peanut Sauce
Adapted from a cooking light recipe
Serve over hot jasmine rice
2 pounds lean pork loin
2 large sweet red peppers
1/3 cup teriyaki sauce
2 tablespoons rice vinegar
1 teaspoon red pepper flakes (more if you like it spicier)
1 teaspoon minced garlic
1/4 cup peanut butter
Chopped green onion, for garnish
Chopped dry roasted peanuts, for garnish
Lime wedges, for garnish
Coat crock pot with cooking spray.
Put pork, bell peppers, teriyaki sauce, vinegar, red pepper flakes, and garlic in crockpot. Cover and cook on low until pork is fork tender, 6-8 hours (or on high for 3-4 hours).
Remove pork and coarsely chop. Add the peanut butter to the liquid in crockpot, stir well to dissolve.
Return pork to sauce, stir to coat meat evenly. Serve with rice, garnishing with green onion, peanuts and lime wedges
6 points per serving (not including rice)