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    You are in: Home / Recipes / Grilled Spiced Pork, Orange-Lime Glaze & Sugar-Snap Peas Ww Recipe
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    Grilled Spiced Pork, Orange-Lime Glaze & Sugar-Snap Peas Ww

    Grilled Spiced Pork, Orange-Lime Glaze & Sugar-Snap Peas Ww. Photo by loof

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    Total Time:

    Prep Time:

    Cook Time:

    40 mins

    15 mins

    25 mins

    KateL's Note:

    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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    Units: US | Metric




    • 12 ounces pork tenderloin (1 tenderloin)



    1. 1
      Spray the grill rack with nonstick spray; prepare the grill.
    2. 2
    3. 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. 4
    5. 5
      In a small bowl, blend the chili powder, sugar, 1/2 teaspoon salt, and the Chinese five-spice powder.
    6. 6
    7. 7
      Rub the rub all over the pork.
    8. 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. 9
    10. 10
      In a saucepan of boiling water, cook the sugar-snaps until crisp-tender.
    11. 11
      Rinse under cold water and drain.
    12. 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. 13
    14. 14
      Gently warm the remaining glaze over low heat.
    15. 15
      Slice the tenderloin, drizzle with the glaze, and serve with the sugar-snap peas.

    Ratings & Reviews:

    • on June 02, 2013


      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!

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    • on October 17, 2012


      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.

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    • on July 23, 2012


      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!

      people found this review Helpful. Was this review helpful to you? Yes | No

    Read All Reviews (4)


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

    Serving Size: 1 (222 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 254.1
    Calories from Fat 45
    Total Fat 5.0 g
    Saturated Fat 1.2 g
    Cholesterol 55.2 mg
    Sodium 520.3 mg
    Total Carbohydrate 35.4 g
    Dietary Fiber 3.3 g
    Sugars 26.5 g
    Protein 19.4 g

    The following items or measurements are not included:

    Chinese five spice powder

    rice vinegar

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