Pork loin in the SC has not always worked out for me. I tend to shy away, but I suggested this to the Husband the night prior and he gave a thumbs up so I decided to go for it. A great dish, with the majority of the spice ingredients in-house.

Pork loin, teriyaki sauce, rice vinegar, red pepper flakes. The pork needs to be in for a good 8 hours, and peanut butter is swirled into the sauce at the very end. Brilliant way to do this, which was not a method suggested in an Internet version of a similar dish.

Tonight’s dinner was South Beach Phase 2. I imagine there is some sugar in the pre-made teriyaki sauce I used, but I suppose you could develop a non-sugar version if you were so inclined. today i was not. Instead of the suggested jasmine rice, I used lettuce cups. Kiddo and husband just went without a grain. I also made a salad and stir fried some green beans (what the kid and I call crunchy style). This tasted great. Will add it to the rotation. Next time, more pork, more leftovers.

Recipe from NYMSCC.