Grilled Spiced Pork, Orange-Lime Glaze & Sugar-Snap Peas Ww |
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Prep Time: 15 Minutes Cook Time: 25 Minutes |
Ready In: 40 Minutes Servings: 4 |
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Entered for safe-keeping. From WW's Simply the Best All-American . This is from California, showing Mexican and Chinese fusion influence. Each serving is 6 thingies. Jasmine rice would be the perfect accompaniment. Ingredients:
1/2 cup orange marmalade |
2 tablespoons fresh lime juice |
1/4 teaspoon shallot, finely chopped |
1 1/2 teaspoons chili powder |
1 teaspoon sugar |
1/2 teaspoon salt |
1/4 teaspoon chinese five spice powder |
12 ounces pork tenderloin (1 tenderloin) |
3/4 lb sugar snap pea, trimmed |
1 1/2 teaspoons safflower oil |
1 1/2 teaspoons rice vinegar |
1/4 teaspoon fresh ginger, peeled and grated |
1/4 teaspoon salt |
fresh ground black pepper, to taste |
Directions:
1. Spray the grill rack with nonstick spray; prepare the grill.
2. PREPARE GLAZE:.
3. In a small saucepan, bring the marmalade, lime juice, and shallot to a boil. Boil 2 minutes. Allow to cool, then transfer half of the glaze to a small bowl.
4. PREPARE RUB:.
5. In a small bowl, blend the chili powder, sugar, 1/2 teaspoon salt, and the Chinese five-spice powder.
6. PREPARE PORK:.
7. Rub the rub all over the pork.
8. Grill 5 inches from the heat, turning and brushing with half of the glaze, until an instant-read thermometer inserted in the center of the pork reaches 160°F, 20-25 minutes.
9. PREPARE SUGAR-SNAP PEAS:.
10. In a saucepan of boiling water, cook the sugar-snaps until crisp-tender.
11. Rinse under cold water and drain.
12. Toss the sugar-snap peas with the oil, vinegar, ginger, the remaining 1/4 teaspoon salt, and the pepper. (Be sure to add the vinegar to the sugar-snap peas just before serving, or the veggie's color will dull.).
13. ASSEMBLE FOR SERVING:.
14. Gently warm the remaining glaze over low heat.
15. Slice the tenderloin, drizzle with the glaze, and serve with the sugar-snap peas.
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