Ingredients:

• 2 lbs. Pork loin roast
• 1 Tbsp. Olive or canola oil
• 4 oz. Mushrooms
• 1 medium Onion, chopped
• 1 Green pepper, thinly sliced
• 1 bottle Robert Rothschild Farm Thai Peanut Ginger Sauce
• 1 can Asian baby corn, drained & cut into pieces
• Salt & pepper to season
• 1/2 cup Scallions, chopped

Instructions:

Season the pork roast with salt and pepper on both sides. Heat a large skillet over medium-high heat until hot. Add oil and swirl pan to coat. Sear meat for 2 minutes on each side. Add mushrooms to the pan while meat is cooking and sauté alongside. Place roast in the bottom of a slow cooker that has been coated with non-stick spray. Place the sautéed mushrooms, onions and green peppers on and around the meat. Pour Thai Peanut Ginger Sauce over the top. (Add 1 tablespoon water to empty bottle and shake to remove all sauce.) Cover and cook over low heat for 6 – 8 hours or on high for 3 – 4 hours. Just before serving, stir in baby corn pieces and scallions, cover again and heat for 5 minutes. Serve sliced pork with jasmine rice or over prepared rice noodles.