Thai Coconut-Lime 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

1. Preheat oven to 425°.
2. 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.
3. Cook peas in boiling water 1 minute or until crisp-tender. Drain and rinse with cold water.
4. 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.
5. Spoon the rice into the fondue pot after the dippers are eaten. Heat 1 minute, and ladle into soup bowls.