Asian Peanut Butter Pork

2 lb pork tenderloin
1 medium onion, sliced in rings
2 cloves garlic, minced
2 serrano peppers, chopped
1/2 cup smooth peanut butter'
1/4 cup lite soy sauce
2 tbsp packed brown sugar
3 tbsp white wine vinegar (red works too)
3 tbsp water
2 tbsp thai chili paste
crushed peanuts for garnish
lime wedges for garnish

Line bottom of large crock pot with sliced onion rings. Place pork tenderloin (thawed or frozen) on top of the onions. Toss in the rest of the ingredients. Don't worry about evening out the peanut butter, it needs to melt before you can do anything with it. Cover and cook on low for 6-8 hours or on high for 4-6 hours. When you can smell the peanut butter, it should be melted enough to give the dish a good stir to incorporate all the ingredients.

Shred pork with a fork before serving. Garnish with crushed peanuts and a lime wedge.

Makes 6-7 servings. Calorie counts are for 7.