Ingredients

Instructions

  1. Spray the grill rack with nonstick spray; prepare the grill.
  2. PREPARE GLAZE:
  3. 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.
  4. PREPARE RUB:
  5. In a small bowl, blend the chili powder, sugar, 1/2 teaspoon salt, and the Chinese five-spice powder.
  6. PREPARE PORK:
  7. Rub the rub all over the pork.
  8. 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.
  9. PREPARE SUGAR-SNAP PEAS:
  10. In a saucepan of boiling water, cook the sugar-snaps until crisp-tender.
  11. Rinse under cold water and drain.
  12. 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.).
  13. ASSEMBLE FOR SERVING:
  14. Gently warm the remaining glaze over low heat.
  15. Slice the tenderloin, drizzle with the glaze, and serve with the sugar-snap peas.