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.
1 1/2 pounds pork tenderloin
Nonstick cooking spray
1 tablespoon water
1 tablespoon rice vinegar
1 tablespoon low-sodium soy sauce
1 tablespoon honey
2 cups sugar snap peas, trimmed
1 teaspoon sesame oil
1 tablespoon minced, peeled fresh ginger
3 garlic cloves, minced
1 (16 ounce) can chicken broth
1/4 cup all-purpose flour
1/4 cup water
1 cup coconut milk
1 teaspoon grated lime zest
1/4 cup fresh lime juice
1 1/2 tablespoons brown sugar
1/8 teaspoon salt
1/8 teaspoon crushed red pepper
3 cups hot cooked rice
Heat oven to 425 degrees F.
To prepare the dippers, trim the fat from the pork.
Spray a rack that will fit in shallow roasting pan with nonstick cooking spray.
Place the pork on the rack.
Line the bottom of roasting pan with foil; place rack in the pan; set
In a small bowl, combine the water, vinegar, soy sauce and honey; brush
the mixture over the pork.
Insert a meat thermometer into the thickest part of pork.
Bake for 30 minutes or until the thermometer registers 160 degrees F.
Remove from oven, let stand 5 minutes, then cut the pork into bite-size pieces.
Meanwhile, cook the sugar snap peas in boiling water for 1 minute or until
Drain and rinse with cold water.
To prepare the fondue, heat the sesame oil in a medium saucepan over medium-high
Add the ginger and garlic and sauté 30 seconds.
Stir in the chicken broth, bring to a boil and cook for 2 minutes.
Remove mixture from heat.
Lightly spoon the 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, lime zest, lime juice, brown sugar, salt and crushed red pepper
to the ginger mixture; 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 for
1 minute, and ladle into soup bowls.