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.
Spray the grill rack with nonstick spray; prepare the grill.
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.
In a small bowl, blend the chili powder, sugar, 1/2 teaspoon salt, and the Chinese five-spice powder.
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.