Crockpot Freezer Meal: Thai Pork with Peanut Sauce

• 2 lb pork tenderloin (cut into 4 or so pieces)
• 1/3 c. prepared teriyaki sauce
• 2 tbl. rice wine vinegar
• 1 tsp. red pepper flakes
• 2 garlic cloves, minced
• 1/4 c. creamy peanut butter (I'm using chunky because it's what I have on hand)
• 1/4 c. dry roasted peanuts
• 1/2 c. green onions thinly sliced

Place pork, teriyaki, vinegar, red pepper flakes and garlic in  gallon size freezer bag. (TIP: Take gallon size freezer bag and write on the outside the name of the recipe, and cooking instructions, that way you don't have to pull out the recipe when you are ready to use it.)

When ready to use, thaw and put in slow cooker on LOW for 7-9 hours. Check around 6 1/2, you don't want it over cooked. Depends on your slow cooker.

Remove pork and cut into chunks. Add peanut butter to sauce and stir until it dissolves.

Return pork to slow cooker and mix with sauce. Serve over jasmine rice, or whatever rice you have on hand, sprinkle top with peanuts and green onions.