Grilled spiced pork with orange-lime glaze and sugar-snap peas
Fresh lime juice
¼ tsp, finely chopped
¾ tsp, divided
Uncooked lean pork tenderloin
12 oz, trimmed of all visible fat
Uncooked sugar snap peas
¾ pound(s), trimmed
¼ cup(s), fresh, grated
⅛ tsp, freshly ground, or to taste
- 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.
- 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.
- 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.
- Gently warm the remaining glaze over low heat. Slice the tenderloin, drizzle with the glaze, and serve with the sugar-snap peas.