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orange marmalade lime juice shallot Rub chili powder sugar salt Spice powder pork pork tenderloin sugar sugar snap pea safflower oil rice vinegar fresh ginger salt fresh ground black pepper
Viewed: 71 - Published at: 5 years agoIngredients
- GLAZE
- 1/2 cup orange marmalade
- 2 tablespoons fresh lime juice
- 1/4 teaspoon shallot, finely chopped
- RUB
- 1 1/2 teaspoons chili powder
- 1 teaspoon sugar
- 1/2 teaspoon salt
- 1/4 teaspoon Chinese five spice powder
- PORK
- 12 ounces pork tenderloin (1 tenderloin)
- SUGAR-SNAP PEAS
- 3/4 lb sugar snap pea, trimmed
- 1 1/2 teaspoons safflower oil
- 1 1/2 teaspoons rice vinegar
- 1/4 teaspoon fresh ginger, peeled and grated
- 1/4 teaspoon salt
- fresh ground black pepper, to taste
Method
- Spray the grill rack with nonstick spray; prepare the grill.
- PREPARE GLAZE:
- 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.
- PREPARE RUB:
- In a small bowl, blend the chili powder, sugar, 1/2 teaspoon salt, and the Chinese five-spice powder.
- PREPARE PORK:
- Rub the rub all over the pork.
- 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 160°F, 20-25 minutes.
- PREPARE SUGAR-SNAP PEAS:
- In a saucepan of boiling water, cook the sugar-snaps until crisp-tender.
- Rinse under cold water and drain.
- 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.).
- ASSEMBLE FOR SERVING:
- Gently warm the remaining glaze over low heat.
- Slice the tenderloin, drizzle with the glaze, and serve with the sugar-snap peas.
