Creamy Peanut Thai Pork in Spicy Teriyaki with Lemon Grass...

A lot of home cooks follow recipes and are disappointed because the taste they expected did not 'pan' out... Yes, pan out. Why? Its because some recipes are not so 'tried and true' and also because our own taste buds know what they want and what someone else wants may not be what we want.

This dish is so simple because its what you want. Now, of course I am going to tell you what I want in a Thai Pork dish. I want thick sticky sauce with plenty of flavor, spice, kick and topped with delicate greenery.

To begin, saute chopped onion in olive oil until browned. Add to that pork loin medallions, browning on both sides, adding more olive oil if needed. Next, add about six diced 'jarred' sun dried tomatoes, and a dash of soy sauce along with 1/4 cup of beef or vegetable stock.

Let this bubble up on high heat and then reduce the heat while you dump in 1/3 cup or more if you like creamy 'you stir' peanut butter.  Then add 1/4 cup of Sesame Teriyaki sauce. Lastly, toss in 1/2 cup of dried plums.

If you like spicy, then add a dash or two of red pepper flakes, chili powder and garlic powder...

Serve with brown rice noodles or even use linguine...

If you don't have lemon grass, then just use fresh baby arugula.

~ Tutti a Tavola!