Will make this again as always keen to add a recipe for the slow cooker as it's so convenient. Made as directed but added some chopped celery too to use it up. Agree with the previous review re the peppers - certainly nothing is ever crisp after a turn in the slow cooker! However, I noted the meat to be getting a bit dry and stirred it thoroughly half way through. I did give it the full time as suggested in the recipe but if I hadn't stirred it, I think the meat not covered by the sauce would have been inedible (ie most of it). I served this with noodles as they were left over but definitely will make again with rice or quinoa to soak up the sauce. Flavour was nice but certainly didn't suggest Carribean to us.
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Amount per serving
- Calories: 422
- Calories from fat: 0.0%
- Fat: 10.6g
- Saturated fat: 2.8g
- Monounsaturated fat: 4.8g
- Polyunsaturated fat: 1.6g
- Protein: 37.4g
- Carbohydrate: 42g
- Fiber: 2.4g
- Cholesterol: 95mg
- Iron: 3.6mg
- Sodium: 547mg
- Calcium: 38mg
- 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
- 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.
- 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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