Prep 10 mins
Cook 20 mins
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.
- 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
- 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.
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....
I cut this recipe in half but otherwise followed it exactly. It was delicious and super easy. A nice change from typical Thai sates that worked great as an entree with rice. Thanks for sharing.
This was delicious! I, too, really enjoy dishes with peanut butter. Kel, may I share with you my Thai Beef #110743. It calls for crunchy P.B. and it's my fave dish. Although this pork will be served frequently on my table now, too!