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

1. 1

   Spray the grill rack with nonstick spray; prepare the grill.

2. 2

   PREPARE GLAZE:

3. 3

   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.

4. 4

   PREPARE RUB:

5. 5

   In a small bowl, blend the chili powder, sugar, 1/2 teaspoon salt, and the Chinese five-spice powder.

6. 6

   PREPARE PORK:

7. 7

   Rub the rub all over the pork.

8. 8

   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 160u00b0F, 20-25 minutes.

9. 9

   PREPARE SUGAR-SNAP PEAS:

10. 10

    In a saucepan of boiling water, cook the sugar-snaps until crisp-tender.

11. 11

    Rinse under cold water and drain.

12. 12

    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.).

13. 13

    ASSEMBLE FOR SERVING:

14. 14

    Gently warm the remaining glaze over low heat.

15. 15

    Slice the tenderloin, drizzle with the glaze, and serve with the sugar-snap peas.

* Per serving · 4 servings · Values may vary.

No additional tips available.