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Get A Pork Tenderloin STAT

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We love Thai food in this house.

Peanutty, spicy, curried ~ we’re all about it.

I pinned this and couldn’t get it out of my mind.

: Crockpot Thai Pork :

I used a 1.25 lb pork tenderloin from Trader Joe’s {this was plenty for 2 meals for 2 adults}

¼ cup soy sauce

2 Tbsp lemon juice

3 Tbsp brown sugar

1 clove garlic, crushed

2 tsp ground ginger

½ tsp crushed red pepper flakes

½ tsp salt

¼ tsp pepper

Cut the tenderloin in half and place it into your CP. Mix the above ingredients in a small bowl and then pour onto the pork. Cook on low for about 5 hours or until it shreds easily. Shred with two forks and skim off any fat. Add 1/4-1/2 cup peanut butter {I used creamy} and stir to incorporate. Enjoy immediately or keep on warm in crock pot until ready to serve. Sprinkle in chopped cilantro or Thai basil before serving.

I chopped some romaine and added 2 Tbsp Spicy Peanut Vinaigrette from Trader Joe’s to make a little salad to go onto the tacos.

Slice up a cucumber in long strips.

Building your taco from the plate up:

Warm some small flour or corn {I used white corn} tortillas on your burner or in the microwave.

Place a few cucumbers on the tortilla.

Put some pork followed by some of the romaine salad.

Top with some Sriracha for heat and some chopped peanuts for crunch.

These would also be fabulous as wraps in a larger tortilla, but all I had on hand was the corn and they were absolutely to-die-for.

I served with some garlicky Asian sugar snap peas…

3 Tbsp soy sauce

1 Tbsp sesame oil

1 tsp sugar

Mix these three ingredients in a small bowl and set aside.

Mince 6 cloves of garlic and put into a pan sprayed with Pam. Cook, stirring constantly for a minute or so.

Add two 8-ounce bags of sugar snap peas and the marinade and stir over medium heat until all peas are coated. Place a lid on it and stir every so often until peas are tender and sauce cooks down {about 5-7 minutes}.

Then plate it up with your Thai tacos!

The flavors are amazing.

This meal is a must if you, too, adore Asian flavors.

Enjoy!

Why Did The Chicken Cross The Road?

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So it could jump into the Crock Pot and become a fabulous dinner for you!

I most recently saw this Mexican Crock Pot Chicken and thought it’d be perfect to feed a crowd ~ my in-laws are visiting and I needed somethin’ for the crock pot yesterday as we were out and about and weren’t home until right before din din.

I found some gorgeous thin-sliced organic chicken breasts on sale so that is what I used this time {I usually use the frozen tenderloins from Trader Joe’s for something like this}. Cooked on LOW for about 6 hours and the chicken literally almost shredded itself into long thin shreds. I also used Weight Watchers cream cheese {in the little tub} since that is what I had on hand.

Loved the addition of fresh chopped tomatoes and cilantro straight from our garden. We had a not-ripe-enough avocado that we will put on top tomorrow night when we have leftovers!

This chicken would also be great in tacos or burritos instead of on a bed of white rice. It was a treat to have the Jasmine rice because I have been buying nothing but brown rice and quinoa lately. Jay said this meal reminded him of the bowls at Chipotle ~ that’s a compliment in my book!

{I also made Banh Mi while my in-laws were visiting…in case you missed that post, here it is again. They were just as amazing as the first time…you really need to try BOTH of these recipes!}

Back to healthier eating {and Jillian!} mañana.

Happy Tuesday to you!