Grilled Spiced Pork, Orange-Lime Glaze & Sugar-Snap Peas Ww - cooking recipe

Ingredients

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

Preparation

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\u00b0F, 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.