Thai Pork and Peanut Stir Fry

A few years ago, you wouldn't catch me eating any kind of dish that contained peanut butter unless it was in a dessert or on a peanut butter and jelly sandwich. Now that I am older and wiser, I realize just how good peanut butter can be in main dishes. This recipe is a prime example of this. I served this main dish with some steamed brown rice and fresh mandarin oranges.

Thai Pork and Peanut Stir Fry
Serves: 2 (can be doubled for 4 servings)
Adapted by: http://recipes.prevention.com/Recipe/thai-pork-and-peanut-stir-fry.aspx?cm_mmc=Recipe-of-the-Day-_-771204-_-01112012-_-Thai-Pork-and-Peanut-Stir-Fry

Ingredients:
1/4 cup reduced sodium chicken broth
1 tablespoon peanut butter
1 teaspoon sugar
2 teaspoons canola oil
1/2 cup thinly sliced red onion
1/2 cup broccoli florets, sliced
1 teaspoon minced garlic
10 oz boneless pork tenderloin, cut into inch-thick strips
salt and pepper for seasoning

Directions:
-In a small mixing bowl, whisk together the chicken broth, peanut butter, and sugar until smooth; set aside.
-In a nonstick skillet, heat 1 teaspoon canola oil in a skillet on high for 1 minute. Add the onion, broccoli, and garlic and cook for about 3 minutes, making sure to stir to prevent scorching/burning. Place on a plate and keep warm in microwave.
-Salt and pepper your pork tenderloin. Heat the additional teaspoon of canola oil and add your pork. Cook about 5 minutes or until no longer pink. Add in your onion, broccoli, and garlic mix. Add your bowl of chicken broth mixture. Cook an additional minute and make sure to toss all ingredients together.
-Serve on a plate with some brown rice

Enjoy! :)