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Entree
Asian
6 - 8 servings
30 minutes
6 hours
2 pounds pork tenderloin, cut in half crosswise
¼ cup your favorite Teriyaki sauce
3 tablespoons seasoned rice vinegar
3 cloves Melissa’s peeled garlic, minced
2 red bell peppers; stems removed, seeded, sliced
1 Melissa’s Kabocha Squash, peeled; seeded; cubed
1 Melissa’s Perfect Sweet Onion, sliced
2 packages Melissa’s Steamed Blackeyed Peas, rinsed
¼ cup creamy peanut butter
3 green onions, ends trimmed, cut on a diagonal
2 packages Basmati, cooked during the last 20 minutes of the slow cooking
In the vessel of a slow cooker, place the pork and the next 6 ingredients and cover with the lid. Cook on low for 6 hours or on high for 3 hours or until the pork is cooked and the squash is tender. 30 minutes before the end of the slow cooking, add the black-eyed peas.
Remove everything but the liquid from the cooker and shred the pork.
Place the pork, squash, etc. in a serving bowl.
Stir the peanut butter into the liquid in the cooker and pour over the pork.
Add the green onion, gently stir and serve over the rice.
