Grilled Spiced Pork, Orange-Lime Glaze & Sugar-Snap Peas Ww
.JPG)
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.
5
People talking
INGREDIENTS
NutritionGLAZE
- 1⁄2cup orange marmalade
- 2tablespoons fresh lime juice
- 1⁄4
RUB
- 1 1⁄2teaspoons chili powder
- 1teaspoon sugar
- 1⁄2teaspoon salt
- 1⁄4teaspoon Chinese five spice powder
PORK
- 12ounces pork tenderloin (1 tenderloin)
SUGAR-SNAP PEAS
- 3⁄4
- 1 1⁄2teaspoons safflower oil
- 1 1⁄2teaspoons rice vinegar
- 1⁄4
- 1⁄4teaspoon salt
-
Advertisement
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.
Advertisement