arrow_right Pork Tenderloin, 1 1/2 Lbs
 arrow_right Cooking Spray
 arrow_right Water, 1 Tbls
 arrow_right Rice Vinegar, 1 Tbls
 arrow_right Low-Sodium Soy Sauce, 1 Tbls
 arrow_right Honey, 1 Tbls
 arrow_right Sugar Snap Peas, 2 Cups
 arrow_right Sesame Oil, 1 Tsp
 arrow_right Ginger, 1 Tbls
 arrow_right Garlic, 3 Cloves
 arrow_right Fat-Free, Less-Sodium Chicken Broth, 1 (16-Ounce) Can
 arrow_right All-Purpose Flour, 1/4 Cup
 arrow_right Water, 1/4 Cup
 arrow_right Light Coconut Milk, 1 Cup
 arrow_right Lime Rind, 1 Tsp
 arrow_right Fresh Lime Juice, 1/4 Cup
 arrow_right Brown Sugar, 1 1/2 Tbls
 arrow_right Salt, 1/8 Tsp
 arrow_right Crushed Red Pepper, 1/8 Tsp

PREPARATION
 Trim sugar snap peas
 Peel and Mince ginger
 Mince garlic
 Grate lime rind
 Cook rice
 Preheat oven to 425°F
 
 DIRECTION
 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.
 
 SERVING
 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.