No need to stop for Asian takeout tonight. This dish hits all the sweet, salty and tart notes you’d expect from a decadent stir-fry – you’d never know it came out of your slow cooker! Serve over brown rice.
1 1/2 lb pork tenderloin, trimmed and cut into 1- to 1½-inch chunks
1 white onion, peeled and chopped into 1-inch chunks
2 cloves garlic, thinly sliced
1 small dried hot red chile, whole
1/2 cup low-sodium chicken broth
1/4 cup reduced-sodium soy sauce
1/4 cup white vinegar
3 tbsp unsalted tomato paste
3 tbsp Sucanat
2 tbsp organic evaporated cane juice
1 tbsp raw honey (TRY: Wholesome Sweeteners Organic Raw Honey)
1/2 tsp ground ginger
1/4 cup fresh orange juice
2 tbsp potato flour
1 each large green and red bell pepper, seeded and diced
1 cup peeled and diced pineapple
In a 5-qt slow cooker, add pork, onion, garlic and chile. In a large bowl, whisk together broth, soy sauce, vinegar, tomato paste, Sucanat, cane juice, honey and ginger until well combined. Pour mixture over pork and gently stir. Cover slow cooker and cook on low for 6 hours.
In the last 30 minutes of cooking, combine orange juice and potato flour in a small bowl and whisk until no lumps remain. Add to slow cooker along with peppers and pineapple, stirring gently to evenly distribute. Replace lid, increase heat to high and cook for remaining 30 minutes. Remove and discard chile before serving.