Thai Coconut-Lime Fondue

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.

Yield: 6 servings (serving size: 3 ounces pork, 1/3 cup peas, 1/2 cup rice, and 1/2 cup fondue)

Ingredients

• Dippers:
• 1 1/2  pounds  pork tenderloin
• 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 fat-free, less-sodium chicken broth
• 1/4  cup  all-purpose flour
• 1/4  cup  water
• 1  cup  light coconut milk
• 1  teaspoon  grated lime rind
• 1/4  cup  fresh lime juice
• 1 1/2  tablespoons  brown sugar
• 1/8  teaspoon  salt
• 1/8  teaspoon  crushed red pepper
• 
  Remaining ingredient:
• 3  cups  hot cooked rice

Preparation

Preheat oven to 425°.

To prepare dippers, 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 at 425° for 30 minutes or until the thermometer registers 160°. 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; sauté 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.

Nutritional Information

Calories:

357 (18% from fat)

Fat:

7.2g (sat 2.9g,mono 2.3g,poly 1g)

Protein:

29.7g

Carbohydrate:

41.1g

Fiber:

1.9g

Cholesterol:

79mg

Iron:

3.8mg

Sodium:

365mg

Calcium:

47mg