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

READY IN: 40mins
loof
Recipe by KateL

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.

Top Review by Natalie C.

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.

Ingredients Nutrition

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.

Join the Conversation

  • all
  • reviews
  • tweaks
  • q & a