WP Greet Box icon
Peanut Butter Boy has spent years looking for the best peanut butter in the galaxy and he finally found it. Head over to the Peanut Butter Boy Store to get some for yourself!

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.

Additional Info:

If anyone tries this with chicken, beef, fish or tofu, let me know how it turns out!

Filed in Low Carb, Main Course, Peanut Butter

7 Responses / Leave a comment »

  1. Debra says:

    Oh My! This sounds wonderful. I just got new peanut flour from Byrd Mill.

  2. I’ve got an awesome recipe that I’ll send you tomorrow!

  3. Adam says:

    Pork + Peanut Butter = Fork + Knife

    And I’m (and always have been) a bad Italian, for some reason I’ve never liked Nutella. Hope you have a great vacation :). Look forward to your report :). Good Eats!

  4. Elisabeth says:


    • Nick says:

      And I LOOOOOVVVVEEEEE this girl!

  5. IslandGirl says:

    Ooohhhh…I have a pork roast in the oven right now. But, my husband would never eat it if I did this :(
    I’ve been eating PB on just about anything I can get my hands on for close to 40 years.
    Ask my mom – I invented the idea of PB ripple ice cream when I was 11. Too bad it was stolen..

    • Nick says:

      Maybe he wouldn’t even notice because it’s just THAT good!?

      You should have patented it while you had the chance! Every bite of ice cream I ever take has to have a small dab of peanut butter with it.

Leave a Reply

Subscribe to PBB recipes by email?


Done in 60 Seconds: Peanut Butter ElephantsDone in 60 Seconds: Hazelnut Truffle CoffeeChocolate Peanut Butter CaramelDark Chocolate Peanut Butter CupsChocolate Covered PB Stuffed JalapeñoFried Bulgur with Edamame Peas
Copyright © 2006-2016 Peanut Butter Boy, LLC ContactAdvertiseAbout