1 1/2 cups sliced vegetables (red peppers (carrots, baby corn on the cob, onions))
juice from 1 lime
Clubhouse Ground Black Pepper to taste
Jasmine Rice (to serve)
garnish with sliced green onions and cilantro
Instructions
In a skillet on high heat, sear all sides of the tenderloin in a little bit of olive oil.
Transfer the tenderloin to the crockpot.
In a bowl, mix together the peanut butter, peanut satay sauce, red curry paste, brown sugar and coconut milk. I like to use a hand blender to make it nice and smooth.
Pour the coconut mixture over the tenderloin.
Cook in the crockpot on high for about 5 hours. You may want to stir a few times during the cooking process.
After 5 hours, add the sliced vegetables and lime juice then cover and cook for an additional 30 minutes.
Serve over jasmine rice and garnish with green onion and cilantro.