Peanut Butter Pork

From: Make it Fast, Cook it Slow: The Big Book of Everyday Slow Cooking

Ingredients:

1 med onion sliced in rings

1.5-2 lbs pork tenderloin (I used pork loin)

1/4 cup brown sugar

1/4 cup soy sauce

3 Tbsp white wine vinegar

3 Tbsp water

2 garlic cloves, minced

1/2 cup natural peanut butter, creamy

To prepare:

Place pork roast in a gallon size freezer bag. Mix brown sugar, soy sauce, vinegar, water, and garlic to make the sauce and pour over the meat. Then, dump peanut butter into bag. Top with sliced onions. Seal and freeze.

On serving day:

Thaw roast in fridge overnight. Dump into Crockpot, making sure that the onions go to the bottom of the pot. Cook on low for 8 hours, or high for 4-6 hours. Flip the pork over 1 hour before serving.

Optional: Garnish the roast with lime or chopped peanuts.

For the cookie swap, I made the Amish Ginger Snaps. They were so yummy last year, that I couldn't wait to make them again. Click here to go to last year's post if you'd like to look at the recipe. In the old post, I didn't mention that the recipe makes about 5 dozen cookies.