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.
- 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
- 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.