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

Recipe by KateL
READY IN: 40mins
SERVES: 4
UNITS: US

INGREDIENTS

Nutrition
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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.
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