Grilled Spiced Pork, Orange-Lime Glaze & Sugar-Snap Peas Ww

"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."
 
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photo by loof751 photo by loof751
photo by loof751
photo by teresas photo by teresas
Ready In:
40mins
Ingredients:
14
Serves:
4
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ingredients

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directions

  • Spray the grill rack with nonstick spray; prepare the grill.
  • PREPARE GLAZE:

  • 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.
  • PREPARE RUB:

  • In a small bowl, blend the chili powder, sugar, 1/2 teaspoon salt, and the Chinese five-spice powder.
  • PREPARE PORK:

  • Rub the rub all over the pork.
  • 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.
  • PREPARE SUGAR-SNAP PEAS:

  • In a saucepan of boiling water, cook the sugar-snaps until crisp-tender.
  • Rinse under cold water and drain.
  • 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.).
  • ASSEMBLE FOR SERVING:

  • Gently warm the remaining glaze over low heat.
  • Slice the tenderloin, drizzle with the glaze, and serve with the sugar-snap peas.

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Reviews

  1. Will absolutely make this again! Meat was so flavorful and recipe was super easy. My husband preferred the peas plain so I won't bother with the vinaigrette next time.
     
  2. Loved this great recipe! Couldn't find sugar snap peas so used green beans; I used garlic instead of shallots in the glaze as a personal preference. The rub and glaze worked perfectly together on the pork. The dressing on the beans was very nice as well. Thanks for sharing your recipe!
     
  3. I made this without the sugar snap peas. The flavour was outstanding and it comes together in a snap, somehow the recipe seems more cumbersome looking at it, then when you are doing it. We will definitely be making this again.
     
  4. this is great. I made some changes (skipped the glaze but used some lime juice for basting). I didn't have any peas so grilled some zucchini which I added to some spinach, cherry tomatoes and the port - but made dressing as directed. Served as a salad - quick, easy and a great summer supper. Thanks for sharing!
     
  5. Very yummy! We really enjoyed the pork. The peas were a bit on the oily side. Overall a very enjoyable meal. I served it with rice pilaf. This is quick and easy to prepare (no marinading needed). It does have a kick to it. And we loved it. Made for potluck tag game. Thanks for posting. :)
     
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Tweaks

  1. Loved this great recipe! Couldn't find sugar snap peas so used green beans; I used garlic instead of shallots in the glaze as a personal preference. The rub and glaze worked perfectly together on the pork. The dressing on the beans was very nice as well. Thanks for sharing your recipe!
     

RECIPE SUBMITTED BY

I love to eat yummy healthy foods!
 
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