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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 6 |
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With their crisp texture and sweet flavor, bell peppers are a nice complement to the pork in this dish. If you plan to use peppers within a day or two, keep them at room temperature for better flavor. Ingredients:
1 (2-pound) boneless center-cut pork loin roast, trimmed |
1 teaspoon olive oil |
2 cups chopped red bell pepper |
6 green onions, cut into 1-inch pieces |
cooking spray |
2 tablespoons hoisin sauce |
1 tablespoon lower-sodium soy sauce |
1 tablespoon fresh lime juice |
2 tablespoons creamy peanut butter |
1 teaspoon cumin seeds, crushed |
1/2 teaspoon salt |
1/2 teaspoon crushed red pepper |
2 garlic cloves, minced |
4 1/2 cups hot cooked basmati rice |
2 tablespoons diagonally sliced green onions |
Directions:
1. Cut roast into 1-inch pieces. Heat a large nonstick skillet over medium heat. Add oil to pan; swirl to coat. Add pork; sauté 5 minutes or until browned.
2. Place pork, bell pepper, and green onion pieces in a 4-quart electric slow cooker coated with cooking spray; stir well.
3. Combine hoisin sauce and next 7 ingredients (through garlic) in a small bowl; stir until well blended. Pour mixture over pork and vegetables; stir well.
4. Cover and cook on HIGH for 1 hour. Reduce heat to LOW, and cook for 5 to 6 hours. Serve over rice; sprinkle with sliced green onions.
5. Flavor Tip: With their crisp texture and sweet flavor, bell peppers are a nice complement to the pork in this dish. If you plan to use the peppers within a day or two, keep them at room temperature for better flavor.
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