Best Grilled Spiced Pork Orange Lime Glaze Sugar Snap Peas Ww Recipes

GRILLED SPICED PORK, ORANGE-LIME GLAZE & SUGAR-SNAP PEAS WW

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

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.

Provided by KateL

Categories One Dish Meal

Time 40m

Yield 4 serving(s)

Number Of Ingredients 14

Ingredients

1/2 cup orange marmalade
2 tablespoons fresh lime juice
1/4 teaspoon shallot, finely chopped
1 1/2 teaspoons chili powder
1 teaspoon sugar
1/2 teaspoon salt
1/4 teaspoon Chinese five spice powder
12 ounces pork tenderloin (1 tenderloin)
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

Steps:

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°F, 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.

ORANGE-AND-LIME-MARINATED GRILLED PORK

Orange-and-Lime-Marinated Grilled Pork image

This dish is a signature of the Yucatán and has Mayan origins. The flavor of the meat is so bright - eating it instantly takes me back to the beautiful town of Valladolid.

Provided by Rick Martinez

Categories main-dish

Time 40m

Yield 6 to 8 servings

Number Of Ingredients 18

Ingredients

2 1/4 pounds (1 kg) skinless, boneless pork shoulder (see Cook's Note)
1 teaspoon finely grated lime zest
2/3 cup fresh lime juice (about 5 limes)
1 teaspoon finely grated orange zest
2/3 cup fresh orange juice (about 3 oranges)
4 garlic cloves, finely grated
2 3/4 teaspoons Morton kosher salt (0.63 oz/18 g)
2 teaspoons recado de todo clase* or 1 teaspoon freshly ground black pepper
Vegetable oil, for the grill
1 medium red onion (10.1 oz/287 g), quartered
8 medium radishes, thinly sliced
Sliced avocado
Cilantro leaves and tender stems
Warm tortillas de maíz*
Salsa de zanahoria (carrot salsa)*
Chiles habaneros encurtidos (charred pickled habaneros)*
Lime wedges
*recipe available in cookbook

Steps:

Place the pork shoulder on a parchment-lined sheet pan and freeze, uncovered, until almost completely frozen, for about 2 hours.
Using a very sharp knife, thinly slice the pork crosswise into 1/8-inch-thick pieces. Transfer to a large zip-top freezer bag set inside a large bowl and refrigerate until ready to marinate.
In a medium bowl, whisk the lime zest and juice, orange zest and juice, garlic, salt and recado de todo clase. Pour over the pork, seal the bag and squeeze the bag to coat the pork. Refrigerate for at least 30 minutes and up to 90 minutes.
Prepare a gas grill for high heat. Use tongs and an old, clean kitchen towel to brush the grates with oil. (Alternatively, prepare a charcoal grill for high heat.)
Remove the pork from the marinade, shaking off any excess; brush off the garlic and zests. Grill the pork, turning once, until charred, for 1 to 2 minutes per side. Transfer to a cutting board and let rest for 10 minutes. Cut into 2-inch pieces.
Grill the onion quarters, turning them occasionally, until charred on all sides, 3 to 4 minutes per side. Transfer to a cutting board. Cut crosswise into 1-inch pieces and separate the individual layers of the onion.
Arrange the pork on a large platter. Top with the charred onion, radish slices, avocado slices and cilantro. Serve with the warm tortillas de maíz, salsa de zanahoria, chiles habaneros encurtidos and lime wedges.

GRILLED SPICED PORK WITH ORANGE-LIME GLAZE AND SUGAR-SNAP PEAS

Grilled spiced pork with orange-lime glaze and sugar-snap peas image

The spicy rub gives the pork great depth of flavor, while the simple glaze, which uses orange marmalade as a short-cut, adds a welcome sweetness. A good dry rub adds an excellent flavor to the meat. Double the dry rub recipe and save for use on chicken. California is a true melting pot for ethnic foods. It is, in fact, the birthplace of fusion cuisine. This recipe melds Chinese and Mexican ingredients, creating a rather natural partnership, since the two cuisines often overlap in the use of certain herbs and spices. Serve Jasmine rice as a perfectly flavored accompaniment to the spicy pork.

Categories Dinner

Time 47m

Yield 4 servings

Number Of Ingredients 14

Ingredients

1 spray(s) Cooking spray
0.5 cup(s) Orange marmalade
2 Tbsp Fresh lime juice
0.25 tsp Uncooked shallot(s) finely chopped
1.5 tsp Chili powder
1 tsp Sugar
0.75 tsp Table salt divided
0.25 tsp Five-spice powder
12 oz Uncooked lean pork tenderloin trimmed of all visible fat
0.75 pound(s) Uncooked sugar snap peas trimmed
1.5 tsp Safflower oil
1.5 tsp Rice vinegar
0.25 cup(s) Ginger root fresh, grated
0.125 tsp Black pepper freshly ground, or to taste

Steps:

Spray the grill rack with nonstick spray; prepare the grill for medium-hot fire. Bring the marmalade, lime juice, and shallot to a boil in a small saucepan; boil 2 minutes. Allow to cool, then transfer half of the glaze to a small bowl.
Blend the chili powder, sugar, 1/2 tsp of the salt, and the five-spice powder in a small bowl. Rub the spice all over the pork. Grill the pork 5 inches from heat, turning and brushing with half of the glaze, until an instant-read thermometer inserted in the center of meat registers 160°F, 20-25 minutes.
Meanwhile, cook the sugar-snap peas in a saucepan of boiling water until crisp-tender, 2-3 minutes. Rinse under cold water and drain. Toss the sugar-snap peas with the oil, vinegar, ginger, the remaining 1/4 tsp salt, and the pepper.
Gently warm the remaining glaze over low heat. Slice the tenderloin, drizzle with the glaze, and serve with the sugar-snap peas.

Nutrition Facts : Calories 164 kcal

GRILLED PORK WITH WHOLE SPICES AND GARLIC BREAD

Grilled Pork With Whole Spices and Garlic Bread image

Deeply flavored from a rub of fennel, coriander, caraway and cumin, and crisp-edged from the grill, this pork feeds a crowd, and most of the work can be done in advance. You can use either boneless loin or shoulder here: The shoulder is chewier, brawnier and more irregular in shape, while the loin is neater to slice and softer to eat. But both are delicious, especially when showered with fresh lemon or lime juice at the end to cut the richness. You don't have to make the buttery garlic bread, but its herbal flavors go well with the smoke and char of the meat. If you do skip it (your loss), serve the pork strewn with plenty of fresh, bright herbs. If you're not grilling, you can roast the pork in a 500-degree oven for 20 to 30 minutes, flipping it halfway. Then run it under the broiler at the end to sear the fat.

Provided by Melissa Clark

Categories dinner, barbecues, meat, project, main course

Time 40m

Yield 12 to 16 servings

Number Of Ingredients 24

Ingredients

1/4 cup fresh thyme leaves, plus more for serving
4 teaspoons coarse kosher salt
1 tablespoon cumin seeds
1 tablespoon coriander seeds
1 1/2 teaspoons fennel seeds
1 1/2 teaspoons caraway seeds
1 1/2 teaspoons black peppercorns
1/2 teaspoon red-pepper flakes, plus more for serving
12 garlic cloves, finely grated or minced
3 tablespoons extra-virgin olive oil
1 1/2 teaspoons red-wine vinegar
5 to 6 pounds boneless, skinless pork shoulder or loin, butterflied (see Note)
Lemon or lime wedges, for serving
3/4 cup unsalted butter (1 1/2 sticks)
1/2 cup extra-virgin olive oil
1/3 cup finely minced parsley
2 tablespoons chopped fresh basil
5 garlic cloves, finely grated or pounded into a paste
1 teaspoon kosher salt, plus more to taste
1/2 teaspoon freshly ground black pepper
3/4 teaspoon dried oregano
1/4 teaspoon red-wine vinegar
Pinch of red-pepper flakes, plus more to taste
2 (12-inch) loaves French or Italian bread, halved lengthwise

Steps:

Prepare the pork: Using a mortar and pestle, pound together the thyme, salt, cumin, coriander, fennel, caraway, peppercorns and red-pepper flakes until the spices are well cracked but not ground. (Or do this in a spice grinder, but take care not to grind the spices.) Add garlic, oil and vinegar, and pound into a paste.
Spread paste all over pork, covering the meat thoroughly and evenly. Place the meat on a rimmed baking sheet, cover with plastic wrap or an overturned rimmed baking sheet, and marinate in the refrigerator for at least 6 hours or up to 48 hours (the longer, the better).
Prepare the butter for the garlic bread: In a small saucepan, melt the butter with the olive oil. Add the parsley, basil, garlic, salt, pepper, oregano, vinegar and red-pepper flakes, and simmer until fragrant, 1 to 2 minutes. Taste and add more salt if needed. Set aside until ready to grill. If the butter solidifies, place it back on the heat until it liquefies.
Heat the grill or light the coals. Lay the pork out on the grill so it is as flat as possible. Cover grill and let the meat cook until char marks appear on one side, 7 to 12 minutes. Use tongs and a large spatula to flip the meat. Continue to grill on the other side until cooked to taste, 135 degrees for medium, about 5 to 12 minutes longer. (It will continue to cook as it rests.)
Transfer meat to a cutting board, cover loosely with foil and let rest for at least 10 minutes before slicing.
While the pork is resting, grill the garlic bread: Place the halved loaves, cut side down, on the grill, and lightly toast on one side, 1 to 2 minutes. Flip bread and drizzle garlic butter over the toasted side. Let the unbuttered sides of the bread toast, another 1 to 2 minutes. Flip bread and grill once more on the buttered side for about 10 to 20 seconds to sear (take care not to let it burn). Transfer bread to a cutting board and slice into pieces.
Carve pork into slices, and squeeze the lemon or lime wedges over the meat. Serve the pork slices garnished with red-pepper flakes and thyme leaves, with the garlic bread on the side.