You know since today is the Tuesday after a long holiday weekend. Making it like a Monday only even worse because it is the first day of the work week after not just two days off but three.
But on the bright side it is Tuesday which means only four days until the weekend!
One of the questions I get asked the most is if I have a favorite recipe and if I ever make the same thing twice. The answer is yes and yes.
Some of our top faves and the recipes I make several times a month when I am tired and exhausted, don’t feel like tying anything new, and recipes I always have the ingredients on hand are: Lemon Peppered Chicken, Sausage and Pepper Arrabbiata, Lentil Bean Soup, Chili Lime Tilapia with Roasted Corn, Texas Style Chili, burgers and pizza.
This recipe for Asian Peanut Butter Pork is another one of those recipes. Eric asks for this meal all. The. Time. So like the good girl I am, every time I can get a pork loin at a good price this goes on the menu. Twice.
This is “Flashback Tuesday” because this is a recipe I originally made in my first few months of blogging (read the original recipe has a horrible almost unrecognizable photo since I knew nothing about food photography then, and heck I don’t know much more now). So I thought it deserved to be made beautiful and shared again.
The recipe below is my tweaked and toned version of the original. It is one of our faves.
One Year Ago: Peach Pie Fruit Salad and In Season: Strawberries
Two Years Ago: Chocolate Ribbon Pie
Three Years Ago: Cake Mix Bread
Prep Time: 10 minutes Cook Time: 8 hours on low or 4-5 hours on high Serves: 6
2 pound pork tenderloin
1 onion, diced
3 tablespoons soy sauce
3 tablespoons brown sugar
3 tablespoons rice vinegar
1/2 cup chicken or vegetable broth
3 garlic cloves, minced
¼-1/2 teaspoon crushed red pepper
1/2 cup creamy peanut butter
Peanuts, optional for serving
Green onion, diced, optional for serving
Hot cooked rice, optional for serving
Place pork loin in slow cooker. Combine remaining ingredients and pour over the pork loin. Cover and cook on low for 8 hours or on high for 4-5 hours.
Once cooked, shred pork and mix with sauce. Serve over rice, garnished with chopped peanuts and green onions.
inspired from here and A Year of Slow Cooking