Janette's Peanut Brittle Pork Satay with Peanut Sauce
- 1/2 cup orange juice
- 3 tablespoons reduced-sodium soy sauce
- 2 tablespoons lime juice
- 1 tablespoon dark brown sugar
- 1 tablespoon minced garlic
- 1 tablespoon minced fresh ginger
- 1 teaspoon curry powder
- 1 teaspoon dried cilantro
- 2 pork tenderloins (about 1 1/2 pounds)
- 1/2 cup reduced-fat creamy peanut butter
- 1/2 cup water
- 2 tablespoons minced garlic
- 2 tablespoons minced fresh ginger
- 2 tablespoons rice vinegar
- 1 teaspoon hot sauce
- 2 teaspoons reduced-sodium soy sauce
- 1 teaspoon dark brown sugar
- 1 peanut crunch candy bar, finely crushed (recommended: Planters Peanut bar)
- 2 ounces fat free pretzels, finely ground (about 1/3 cup)
- Special equipment: wooden skewers soaked 1 hour ahead
To make the satay: Combine all ingredients except the pork and pour into a shallow, nonreactive dish. Cut the pork tenderloins across into 2-inch-thick pieces. Pound each piece until very thin and even. Place in the dish and turn to coat. Cover and refrigerate at least 2 hours and up to 24 hours.
To make the sauce: Stir all ingredients except peanut crunch candy bar and pretzels until smooth. Place in a serving bowl. Combine peanut crunch candy bar and pretzels and place in a separate serving bowl.
Remove the pork from the marinade, pat dry and cut into 1 1/2-inch thick strips. Thread onto the skewers. Light a grill or heat a grill pan over medium-high heat. Grill the skewers until just cooked through, 3 to 4 minutes per side.
Serve immediately, with the sauce for dipping. Have guests first dip satay in sauce and then in crunch bar and pretzels.
Copyright 2002, Janette Barber and Christina Deyo, all rights reserved
Recipe courtesy of Brad Sorenson