Sorry for the infrequent updates, I’ve been busy getting “spun up” at my new job, eating lots of peanut butter (as usual), and planning a last-minute trip to Italy. I’m headed to Florence tomorrow for 4 days with my mom and sister. Similar to my trip to Ireland, I will be heavily researching the Italian culture (food) – in particular, the peanut butter supply and availability. Since Nutella is very popular there, I’m hoping to find plenty of peanut butter! Either way, I’m excited for the trip and plan to report my findings when I return! In the meantime, enjoy a Thai-influenced marinade that is fantastic with pork or probably any other meat you can get your hands on.
3/4 cup skim or coconut milk
2T massaman curry paste (or any other)
1/3 cup creamy peanut butter
3T peanut flour or PB2 (for thickening, or reduce milk to 2/3 cup)
1T white vinegar
1T low-sodium soy sauce
1t fish sauce
3-4 lb pork roast (or poultry, beef, fish, tofu, etc..)
1. Preheat oven to 375. Mix all ingredients (except meat) in a shaker bottle or blender. If you’re not using peanut flour, you can simply use a whisk to mix these ingredients together.
2. Place the pork roast in a roasting pan or dish and coat with about half of the marinade, making sure to coat the bottom of the roast too. Cook in the oven until done, about 45-55 minutes.
3. Towards the end of the cooking time, heat the remaining marinade in a small pot or in the microwave. Slice the roast onto plates and drizzle with marinade. Serve alongside barley or your favorite grain.
If anyone tries this with chicken, beef, fish or tofu, let me know how it turns out!