Name: Grilled Spiced Pork, Orange-Lime Glaze & Sugar-Snap Peas Ww
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 4 serving(s)
Ingredients: 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

5

Recipe by KateL

5

People talking

Join In Now Join the conversation!

Grilled Spiced Pork, Orange-Lime Glaze & Sugar-Snap Peas Ww created by loof751

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.

Ready In:: 40mins
Serves:
Units:

Nutrition Information

5

People talking

Join In Now Join the conversation!

ingredients

GLAZE
¹⁄₂ cup orange marmalade
2 tablespoons fresh lime juice
¹⁄₄ teaspoon shallot, finely chopped
RUB
1 ¹⁄₂ teaspoons chili powder
1 teaspoon sugar
¹⁄₂ teaspoon salt
¹⁄₄ teaspoon Chinese five spice powder
PORK
12 ounces pork tenderloin (1 tenderloin)
SUGAR-SNAP PEAS
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

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.

Submit a Recipe Correction

Add a Note

RECIPE MADE WITH LOVE BY

@KateL

Contributor

@KateL

Contributor

"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."

Join The Conversation

all

reviews

tweaks

q&a

sort by:

review by Natalie C.

7/6/2016

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.
photo by loof751

6/2/2013
review by loof751

6/2/2013

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!
tweak by loof751

6/2/2013

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!
review by Deantini

10/17/2012

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.