Grilled spiced pork with orange-lime glaze and sugar-snap peas
8
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
½ cup(s)
Fresh lime juice
2 Tbsp
Shallot
¼ tsp, chopped, finely chopped
Chili powder
1½ tsp
Sugar
1 tsp
Table salt
¾ tsp, divided
Five-spice powder
¼ tsp
Uncooked lean pork tenderloin
12 oz, trimmed of all visible fat
Sugar snap peas
¾ pound(s), trimmed
Safflower oil
1½ tsp
Unseasoned rice vinegar
1½ tsp
Fresh ginger
¼ cup(s), fresh, grated
Black pepper
⅛ tsp, freshly ground, or to taste
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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