Slow Cooker Thai Pork With Peanut Sauce

1. Place all ingredients into slow cooker. Cook on low 6 hours.

2. ***If freezing, place all ingredients into gallon-sized freezer bag. Thaw in refrigerator overnight, dump into slow cooker & cook on low 6 hours.***.

---------------------------------------------------------------------------

Nutrient	Quantity
Total fats	52.5439 g
Protein	212.2509 g
Carbohydrates	83.2466 g
Energy	1663.2718 kCal
Fatty acids, total saturated 18:3 undifferentiated	0.1509 g
Water	939.0446 g
Aspartic acid	20.9823 g
Calcium, Ca	158.8613 mg
Fatty acids, total polyunsaturated 20:2 n-6 c,c	0.0635 g
Lutein + zeaxanthin	266.16 g
Fiber, total dietary	8.5615 g
Carotene, beta	372.7125 g
Niacin	72.1399 mg
Hydroxyproline	0.4899 g
Vitamin A, RAE	30.8075 g
Fatty acids, total trans-polyenoic	0.0726 g
Arginine	14.6801 g
Riboflavin	3.3125 mg
Tocopherol, beta	0.1809 mg
Fatty acids, total trans-polyenoic 18:3 n-3 c,c,c (ALA)	0.0726 g
Fatty acids, total saturated 20:1	0.6102 g
Glutamic acid	34.4326 g
Stigmasterol	7.095 mg
Sodium, Na	4361.1173 mg
Fatty acids, total saturated 16:1 undifferentiated	0.4479 g
Total lipid (fat)	52.5439 g
Manganese, Mn	2.0905 mg
Fructose	3.0328 g
Proline	8.841 g
Fatty acids, total saturated 16:0	7.8983 g
Fatty acids, total saturated 8:0	0.0008 g
Fatty acids, total polyunsaturated 18:2 n-6 c,c	2.649 g
Sucrose	53.3844 g
Choline, total	805.1422 mg
Fatty acids, total polyunsaturated 18:1 t	0.1179 g
Sugars, total	61.9512 g
Serine	9.3804 g
Fatty acids, total saturated 10:0	0.0001 g
Fatty acids, total saturated 18:0	2.6369 g
Fatty acids, total saturated 20:4 undifferentiated	0.4717 g
Vitamin B-6	7.7236 mg
Selenium, Se	287.098 g
Ash	22.3142 g
Vitamin D	72.576 IU
Tocotrienol, delta	0.026 mg
Fatty acids, total saturated 18:1 undifferentiated	21.1242 g
Pantothenic acid	8.9133 mg
Phenylalanine	8.9475 g
Beta-sitosterol	49.665 mg
Copper, Cu	1.3606 mg
Betaine	42.2558 mg
Thiamin	9.2073 mg
Methionine	5.4572 g
Iron, Fe	11.7597 mg
Carbohydrate, by difference	83.2466 g
Phosphorus, P	2589.2365 mg
Folate, total	77.2975 g
Fatty acids, total polyunsaturated 18:2 t,t	0.0726 g
Dihydrophylloquinone	0.3225 g
Tocopherol, gamma	5.6013 mg
Lycopene	7881.9 g
Alanine	11.9046 g
Cholesterol	589.68 mg
Valine	10.6224 g
Fatty acids, total saturated 18:2 undifferentiated	11.9008 g
Glycine	9.6428 g
Glucose (dextrose)	5.2831 g
Fatty acids, total saturated 14:0	0.234 g
Zinc, Zn	19.7591 mg
Isoleucine	9.918 g
Tocopherol, delta	0.4708 mg
Fatty acids, total saturated 12:0	0.1195 g
Fatty acids, total polyunsaturated	12.5869 g
Leucine	17.4605 g
Tocotrienol, alpha	0.0227 mg
Vitamin A, IU	622.5275 IU
Folate, DFE	77.2975 g
Tryptophan	2.1953 g
Vitamin C, total ascorbic acid	18.5545 mg
Phytosterols	1.8 mg
Fatty acids, total polyunsaturated 18:1 c	6.5228 g
Fatty acids, total saturated 20:0	0.4128 g
Tocotrienol, beta	0.572 mg
Campesterol	9.675 mg
Starch	3.1798 g
Tyrosine	7.8833 g
Vitamin B-12	4.6267 g
Vitamin K (phylloquinone)	6.2987 g
Fatty acids, total saturated	11.3344 g
Histidine	8.6598 g
Fatty acids, total monounsaturated	22.1877 g
Threonine	9.0065 g
Folate, food	77.2975 g
Fatty acids, total polyunsaturated 17:0	0.0272 g
Vitamin D (D2 + D3)	1.8144 g
Vitamin D3 (cholecalciferol)	1.8144 g
Vitamin E (alpha-tocopherol)	7.8591 mg
Fatty acids, total trans	0.1905 g
Fatty acids, total trans-monoenoic	0.1179 g
Magnesium, Mg	415.3528 mg
Lysine	18.2731 g
Potassium, K	4808.1468 mg
Cystine	2.4036 g
Fluoride, F	1.9995 g

Ingredient	Quantity	Energy	Carbohydrates	Lipin
Sugar	0.25 cup	201.495	50.399	0
Ginger	2 tablespoons	9.6	2.1324	0.09
Peanut butter	0.25 cup	379.905	13.9126	32.2113
Soy sauce	3 tablespoons	25.44	2.3664	0.2736
Water	3 tablespoons	0	0	0
Garlic Clove	2	8.94	1.9836	0.03
lime juice	3 tablespoons	11.3438	3.8206	0.0318
salsa	0.5 cup	37.7	8.632	0.221
pork tenderloin	2 lb	988.848	0	19.6862