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

Total Time
Prep 15 mins
Cook 25 mins

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 Nutrition


  1. Spray the grill rack with nonstick spray; prepare the grill.
  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.
  5. In a small bowl, blend the chili powder, sugar, 1/2 teaspoon salt, and the Chinese five-spice powder.
  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.
  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.).
  14. Gently warm the remaining glaze over low heat.
  15. Slice the tenderloin, drizzle with the glaze, and serve with the sugar-snap peas.
Most Helpful

5 5

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!

5 5

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.

5 5

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!

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