Thai Coconut Lime Dippers Recipe

dippers
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

fondue
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

preheat 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 Aside.

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 Crisp-tender. Drain And Rinse With Cold Water.

to Prepare The Fondue, Heat The Sesame Oil In A Medium Saucepan Over Medium-high Heat. 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 1 Minute And Ladle Into Soup Bowls.

yields 6 Servings.

cook's Note: 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.