This fondue is really a two-course meal. After you've dipped all the pork and snap peas, add rice to the pot. It will soak up the flavor of the seasoned pork and create a delicious, soupy side dish.
6/15/2016 7:24:21 PM
Pork Tenderloin, 1 1/2 Lbs
Water, 1 Tbls
Rice Vinegar, 1 Tbls
Low-Sodium Soy Sauce, 1 Tbls
Honey, 1 Tbls
Sugar Snap Peas, 2 Cups
Sesame Oil, 1 Tsp
Ginger, 1 Tbls
Garlic, 3 Cloves
Fat-Free, Less-Sodium Chicken Broth, 1 (16-Ounce) Can
All-Purpose Flour, 1/4 Cup
Water, 1/4 Cup
Light Coconut Milk, 1 Cup
Lime Rind, 1 Tsp
Fresh Lime Juice, 1/4 Cup
Brown Sugar, 1 1/2 Tbls
Salt, 1/8 Tsp
Crushed Red Pepper, 1/8 Tsp
Trim sugar snap peas
Peel and Mince ginger
Grate lime rind
Preheat oven to 425°F
Trim the fat from pork.
Place pork on a rack coated with cooking spray.
Line bottom of a shallow roasting pan with foil; place rack in pan.
Combine the water, vinegar, soy sauce, and honey in a small bowl; brush mixture over pork.
Insert a meat thermometer into the thickest part of pork.
Bake for 30 minutes or until the thermometer registers 160°F.
Cut pork into bite-size pieces.
Cook peas in boiling water 1 minute or until crisp-tender.
Drain and rinse with cold water.
To prepare the fondue, heat the oil in a medium saucepan over medium-high heat.
Add ginger and garlic; saut? 30 seconds.
Stir in broth.
Bring to a boil; cook for 2 minutes.
Remove from heat.
Lightly spoon flour into a dry measuring cup, and level with a knife.
Combine the flour and water, stirring well with a whisk.
Add the flour mixture, coconut milk, and next 5 ingredients (coconut milk through pepper).
Cook over medium heat 8 minutes or until slightly thick and bubbly, stirring frequently.
Pour into a fondue pot.
Keep warm over low flame.
Dip pork and peas into fondue.
Spoon the rice into the fondue pot after the dippers are eaten.
Heat 1 minute, and ladle into soup bowls.
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