Pork Thai Stew

2 pounds pork tenderloin cut into 1-inch chunks
2 cloves garlic, chopped
2 cups sliced red bell pepper
2 tablespoons white wine vinegar or rice vinegar
1/4 cup teriyaki sauce
1 teaspoon crushed red pepper
1/4 cup creamy peanut butter
Cooked rice
1/2 cup chopped green onion
1/4 cup chopped peanuts

Put tenderloin, garlic, bell pepper, vinegar, teriyaki sauce and red pepper into slow cooker. Cook on Low 8 hours.
If desired, remove meat from pot and shred. Add peanut butter to pot. Add meat. Cook for another 30 minutes. Serve over cooked rice, topped with green onions and chopped peanuts. Makes 6 servings.

PER SERVING: Cal 511 (25% fat)Fat 14 g (4 g sat)Fiber 3 g Chol 90 mgSodium 578 mgCarb 53 gCalcium 40 mg

Pam
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in the Understanding Spirit:
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