Grilled Spiced Pork with Orange Lime Glaze and Sugar Snap Peas Recipe
Summary
Ingredients
| Orange marmalade | 1/2 Cup (16 tbs) | |
| Lime juice | 2 Tablespoon | |
| Shallot | 1 Teaspoon, finely chopped | |
| Chili powder | 1 1/2 Teaspoon | |
| Sugar | 1 Teaspoon | |
| Salt | 3/4 Teaspoon | |
| Five spice powder | 1/4 Teaspoon | |
| 1 (12-ounce) pork tenderloin, trimmed of all visible fat | ||
| Sugar snap peas | 3/4 pound, trimmed | |
| Safflower oil | 1 1/2 Teaspoon | |
| Rice vinegar | 1 1/2 Teaspoon | |
| Grated ginger | 1/4 Teaspoon, peeled | |
| Ground pepper | 1 To taste | |
Directions
1. Spray the grill rack with nonstick spray; prepare the grill for medium-hot fire.
2. Bring the marmalade, lime juice, and shallot to a boil in a small saucepan; boil 2 minutes. Allow to cool, then transfer half of the glaze to a small bowl.
3. Blend the chili powder, sugar, 1/2 teaspoon of the salt, and the five-spice powder in a small bowl. Rub the spice all over the pork. Grill the pork 5 inches from heat, turning and brushing with half of the glaze, until an instant-read thermometer inserted in the center of meat registers 160°F, 20-25 minutes.
4. Meanwhile, cook the sugar snap peas in a saucepan of boiling water until crisp-tender, 2-3 minutes. 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.
5. Gently warm the remaining glaze over low heat. Slice the tenderloin, drizzle with the glaze, and serve with the sugar snap peas.
2. Bring the marmalade, lime juice, and shallot to a boil in a small saucepan; boil 2 minutes. Allow to cool, then transfer half of the glaze to a small bowl.
3. Blend the chili powder, sugar, 1/2 teaspoon of the salt, and the five-spice powder in a small bowl. Rub the spice all over the pork. Grill the pork 5 inches from heat, turning and brushing with half of the glaze, until an instant-read thermometer inserted in the center of meat registers 160°F, 20-25 minutes.
4. Meanwhile, cook the sugar snap peas in a saucepan of boiling water until crisp-tender, 2-3 minutes. 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.
5. Gently warm the remaining glaze over low heat. Slice the tenderloin, drizzle with the glaze, and serve with the sugar snap peas.
Chef
