Grilled spiced pork with orange-lime glaze and sugar-snap peas

Total Time
47 min
15 min
32 min
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.


Cooking spray

1 spray(s)

Orange marmalade

½ cup(s)

Fresh lime juice

2 Tbsp

Uncooked shallot(s)

¼ tsp, finely chopped

Chili powder

1½ tsp


1 tsp

Table salt

¾ tsp, divided

Five-spice powder

¼ tsp

Uncooked lean pork tenderloin

12 oz, trimmed of all visible fat

Uncooked sugar snap peas

¾ pound(s), trimmed

Safflower oil

1½ tsp

Rice vinegar

1½ tsp

Ginger root

¼ cup(s), fresh, grated

Black pepper

tsp, freshly ground, or to taste


  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.