Grilled spiced pork with orange-lime glaze and sugar-snap peas
10
Points®
Total time: 47 min • Prep: 15 min • Cook: 32 min • Serves: 4 • Difficulty: Easy
The spicy rub gives the pork great depth of flavor, while the simple glaze, which uses orange marmalade as a short-cut, adds a welcome sweetness. A good dry rub adds an excellent flavor to the meat. Double the dry rub recipe and save for use on chicken. California is a true melting pot for ethnic foods. It is, in fact, the birthplace of fusion cuisine. This recipe melds Chinese and Mexican ingredients, creating a rather natural partnership, since the two cuisines often overlap in the use of certain herbs and spices. Serve Jasmine rice as a perfectly flavored accompaniment to the spicy pork.
Ingredients
Cooking spray
1 spray(s)
Orange marmalade
0.5 cup(s)
Fresh lime juice
2 Tbsp
Shallot(s)
0.25 tsp, chopped
Chili powder
1.5 tsp
Sugar
1 tsp
Table salt
0.75 tsp
Five-spice powder
0.25 tsp
Uncooked lean pork tenderloin
12 oz
Sugar snap peas
0.75 pound(s)
Safflower oil
1.5 tsp
Unseasoned rice vinegar
1.5 tsp
Fresh ginger
0.25 cup(s)
Black pepper
0.125 tsp
Instructions
1
Spray the grill rack with nonstick spray; prepare the grill for medium-hot fire. 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.
2
Blend the chili powder, sugar, 1/2 tsp 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.
3
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 tsp salt, and the pepper.
4
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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