Recipe by KelBel
I love peanut butter and am always looking for ways to use this versitile ingredient. Here is a unique recipe I found on Jif.com.
Top Review by Troop Angel
I'm really sorry, but we didn't care for the taste of this at all. It was easy to prepare, but the sauce was really soupy and thin and we did not care for the combination of tastes, although we do love PB. It sounded good, and I wish I could give it a higer rating....
- 2 tablespoons canola oil
- 3 -4 cloves minced garlic
- 1 cup chopped onion
- 1⁄2 cup chopped red bell pepper
- 1⁄2 cup chopped carrot
- 1 lb pork tenderloin, cut into 1/2 inch cubes
- 1⁄2 tablespoon paprika
- 1⁄2 tablespoon granulated sugar
- 1⁄2 teaspoon ground cumin
- 1⁄4 teaspoon cayenne pepper (more or less to taste)
- 1 quart chicken stock
- 1 cup creamy peanut butter
- salt and pepper
Directions See How It's Made
- In a large saucepan, heat the canola oil over medium heat.
- Add the garlic, onion, bell pepper, and carrots.
- Saute about 2 minutes, stirring often.
- Add the pork, paprika, sugar, cumin, and cayenne pepper.
- Add salt and pepper to taste.
- Brown the pork on all sides.
- Add the chicken stock, scraping the bottom and sides of the pan to deglaze it.
- Add the peanut butter and bring to a boil, stirring constantly.
- Reduce the heat and simmer, stirring occasionally, for about 25 minutes until the pork is tender.
- Serve with rice.