Recipe courtesy of Christina Deyo and Janette Barber

Janette's Peanut Brittle Pork Satay with Peanut Sauce

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  • Level: Easy
  • Total: 2 hr 33 min
  • Prep: 25 min
  • Inactive: 2 hr
  • Cook: 8 min
  • Yield: 4 servings
  • Nutrition Info
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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)


  1. 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.
  2. 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.
  3. 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.
  4. Serve immediately, with the sauce for dipping. Have guests first dip satay in sauce and then in crunch bar and pretzels.