Recipe courtesy of Christina Deyo
and
Janette Barber
Janette's Peanut Brittle Pork Satay with Peanut Sauce
- Level: Easy
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Calories
- 566 calorie
- Total Fat
- 22 grams
- Saturated Fat
- 5 grams
- Carbohydrates
- 44 grams
- Dietary Fiber
- 3 grams
- Total: 2 hr 33 min
- Prep: 25 min
- Inactive: 2 hr
- Cook: 8 min
Ingredients
Satay:
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)
Sauce:
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)
Directions
- 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.