Grilled Spiced Pork, Orange-Lime Glaze & Sugar-Snap Peas Ww
5.0(5)
Entered for safe-keeping. From WW's "Simply the Best All-American". This is from California, showing Mexican and Chinese fusion influence. Each serving is 6 "thingies." Jasmine rice would be the perfect accompaniment.
05In a small bowl, blend the chili powder, sugar, 1/2 teaspoon salt, and the Chinese five-spice powder.
06PREPARE PORK:.
07Rub the rub all over the pork.
08Grill 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.
09PREPARE SUGAR-SNAP PEAS:.
10In a saucepan of boiling water, cook the sugar-snaps until crisp-tender.
11Rinse under cold water and drain.
12Toss 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.).
13ASSEMBLE FOR SERVING:.
14Gently warm the remaining glaze over low heat.
15Slice the tenderloin, drizzle with the glaze, and serve with the sugar-snap peas.