A delightful dish combining tender pork with a zesty citrus glaze and crisp sugar snap peas.
Preheat your grill and lightly oil the grates to prevent sticking.
Ensure the grill is clean and preheated to achieve even cooking.
In a small saucepan, combine the orange marmalade, juice of the lime, and minced shallot. Bring to a boil, then simmer for 2 minutes. Set aside half of the glaze for serving.
Stir the glaze constantly to prevent burning.
Mix the chili powder, sugar, salt, and Chinese five spice powder in a small bowl.
Combine the spices thoroughly to ensure an even rub.
Rub the spice mixture evenly over the pork tenderloin.
Let the pork rest for a few minutes to absorb the flavors.
Grill the pork, turning occasionally and brushing with half of the glaze, until cooked through, about 20 minutes.
Use a meat thermometer to ensure the pork reaches an internal temperature of 145°F.
Blanch the sugar snap peas in boiling water for 2 minutes, then drain and rinse under cold water.
Blanching helps retain the peas' bright green color and crisp texture.
Toss the sugar snap peas with rice vinegar, grated ginger, and black pepper.
Add the vinegar just before serving to maintain the peas' vibrant color.
Warm the reserved glaze gently and drizzle over the sliced pork. Serve alongside the sugar snap peas.
Slice the pork against the grain for tender pieces.
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