Zesty Grilled Pork Tenderloin with Orange-Lime Glaze and Crunchy Sugar Snap Peas
This vibrant and flavorful dish showcases a delightful fusion of Mexican and Chinese culinary influences, making it an ideal centerpiece for any gathering. The succulent grilled pork tenderloin is marinated with a warm blend of spices and glazed with a tangy orange-lime sauce, offering a perfect balance of sweetness and zest. Accompanied by crisp sugar snap peas tossed in a refreshing ginger vinaigrette, this one-dish meal not only pleases the palate but also adds a burst of color to your table. Serve with fluffy jasmine rice to complete this satisfying meal.
N/A
Servings
150
Calories
13
Ingredients
Ingredients
orange marmalade
1/2 cup (none)
fresh lime juice
2 tablespoons (none)
shallot
1/4 teaspoon, finely chopped (finely chopped)
chili powder
1 1/2 teaspoons (none)
sugar
1 teaspoon (none)
salt
1/2 teaspoon + 1/4 teaspoon (none)
Chinese five spice powder
1/4 teaspoon (none)
pork tenderloin
12 ounces (none)
sugar snap peas
3/4 lb, trimmed (trimmed)
safflower oil
1 1/2 teaspoons (none)
rice vinegar
1 1/2 teaspoons (none)
fresh ginger
1/4 teaspoon, peeled and grated (peeled and grated)
fresh ground black pepper
to taste (none)
Instructions
1
Start by preheating your grill and spray the grill rack with nonstick spray to prevent sticking.
2
In a small saucepan, combine the orange marmalade, fresh lime juice, and finely chopped shallot. Bring the mixture to a boil over medium heat and let it boil for 2 minutes. Remove from heat and allow it to cool slightly. Once cooled, transfer half of the glaze to a small bowl for serving later.
3
In a separate bowl, create the spice rub by mixing together the chili powder, sugar, 1/2 teaspoon of salt, and Chinese five-spice powder until well combined.
4
Take the pork tenderloin and rub the spice mixture all over the meat, ensuring it is evenly coated.
5
Place the tenderloin on the grill, approximately 5 inches from the heat source. Grill for 20-25 minutes, turning occasionally and basting with the reserved glaze until the internal temperature reaches 160°F on an instant-read thermometer.
6
While the pork is grilling, bring a saucepan of water to a boil. Add the trimmed sugar snap peas and cook until they are crisp-tender, about 2-3 minutes. Once cooked, quickly rinse them under cold water and drain.
7
In a mixing bowl, toss the sugar snap peas with safflower oil, rice vinegar, grated fresh ginger, the remaining 1/4 teaspoon of salt, and black pepper to taste. To keep the peas vibrant, add the vinegar right before serving.
8
Once the pork has finished grilling, gently warm the remaining glaze over low heat. Slice the tenderloin into medallions, drizzle with the warm glaze, and serve alongside the fresh sugar snap peas for an added crunch.
Nutrition Information
5g
Fat
15g
Carbs
10g
Protein
1.25g
Fiber
Frequently Asked Questions
Frequently Asked Questions
What is the main protein used in this recipe?
The main protein used in this recipe is a 12-ounce pork tenderloin.
What are the primary flavors in the glaze?
The glaze features a tangy and sweet combination of orange marmalade, fresh lime juice, and finely chopped shallot.
How should the grill be prepared?
The grill should be preheated and the rack should be sprayed with nonstick spray to prevent the meat from sticking.
What ingredients make up the spice rub for the pork?
The spice rub consists of chili powder, sugar, salt, and Chinese five-spice powder.
How long does it take to grill the pork tenderloin?
The pork tenderloin should be grilled for approximately 20-25 minutes.
What is the safe internal temperature for the grilled pork?
The pork is done when it reaches an internal temperature of 160°F on an instant-read thermometer.
How are the sugar snap peas prepared?
The peas are trimmed, boiled for 2-3 minutes until crisp-tender, and then quickly rinsed under cold water.
What is in the dressing for the sugar snap peas?
The peas are tossed in a mixture of safflower oil, rice vinegar, grated fresh ginger, salt, and black pepper.
When should the vinegar be added to the sugar snap peas?
To keep the peas vibrant in color, the vinegar should be added right before serving.
What cuisines influence this dish?
This dish is a fusion of Mexican and Chinese culinary influences.
What side dish is recommended to serve with this pork?
It is recommended to serve this meal with fluffy jasmine rice.
How many calories are in a serving of this dish?
There are 150 calories per serving.
What is the protein content per serving?
Each serving contains 10g of protein.
How much fat is in this recipe?
This recipe contains 5g of fat per serving.
What is the carbohydrate content?
There are 15g of carbohydrates per serving.
How much fiber does this dish provide?
The dish provides 1.25g of fiber per serving.
How many total ingredients are required?
There are 13 ingredients required for this recipe.
How do I prepare the shallot for the glaze?
The shallot should be finely chopped before being added to the glaze mixture.
What type of oil is used for the snap peas?
Safflower oil is used to toss the sugar snap peas.
How long should the glaze mixture boil?
The glaze mixture of marmalade, lime juice, and shallot should boil for 2 minutes.
Should the glaze be divided during the cooking process?
Yes, half of the glaze is used for basting while grilling, and the other half is reserved for serving.
How should the pork be sliced for serving?
The pork tenderloin should be sliced into medallions before being drizzled with the remaining glaze.
What type of ginger is used in the pea vinaigrette?
Fresh ginger that has been peeled and grated is used.
What distance from the heat source should the pork be grilled?
The pork should be placed approximately 5 inches from the heat source.
Can I use any type of lime juice?
The recipe specifically calls for 2 tablespoons of fresh lime juice.
Is the sugar snap pea dish served hot or cold?
The peas are blanched and rinsed in cold water, then served fresh alongside the warm pork.
What specific salt measurements are used?
A total of 3/4 teaspoon of salt is used, divided into 1/2 teaspoon for the rub and 1/4 teaspoon for the peas.
What is the preparation for the sugar snap peas?
The sugar snap peas should be trimmed before cooking.
How do I apply the spice rub?
Rub the spice mixture all over the pork tenderloin to ensure it is evenly coated.
Is this a good meal for gatherings?
Yes, the description states it is an ideal centerpiece for any gathering due to its vibrant colors and flavor fusion.