Directions:
- To prepare chutney, heat oil in a large saucepan over medium-high heat. Add onion, 2 teaspoons fresh ginger, and garlic; sauté 4 minutes. Stir in juice and next 6 ingredients (through 1/2 teaspoon cumin); bring to a boil. Reduce heat, and simmer 15 minutes or until liquid is almost absorbed. Remove from heat; let stand 10 minutes. Stir in jelly, mustard, and 1/4 teaspoon salt. Spoon into a bowl; cover and chill.
- Preheat oven to 350°.
- To prepare pork, combine sugar and next 8 ingredients (through red pepper); rub over pork. Place pork on a rack coated with cooking spray; place rack in pan. Bake at 350° for 1 hour and 20 minutes or until a meat thermometer registers 160° (slightly pink). Let stand 20 minutes. Cut into thin slices. Serve with chutney.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 182.83 Kcal (765 kJ) | ||
| Calories from fat | 24.12 Kcal | ||
| % Daily Value* | |||
| Total Fat | 2.68g | 4% | |
|---|---|---|---|
| Cholesterol | 24.95mg | 8% | |
| Sodium | 381.4mg | 16% | |
| Potassium | 430.54mg | 9% | |
| Total Carbs | 31.62g | 11% | |
| Sugars | 14.52g | 58% | |
| Dietary Fiber | 2.11g | 8% | |
| Protein | 9.55g | 19% | |
| Vitamin C | 10.5mg | 18% | |
| Iron | 1.6mg | 9% | |
| Calcium | 26.6mg | 3% | |
| Amount Per 100 g | |||
| Calories | 159.16 Kcal (666 kJ) | ||
| Calories from fat | 21 Kcal | ||
| % Daily Value* | |||
| Total Fat | 2.33g | 4% | |
|---|---|---|---|
| Cholesterol | 21.72mg | 8% | |
| Sodium | 332.02mg | 16% | |
| Potassium | 374.8mg | 9% | |
| Total Carbs | 27.52g | 11% | |
| Sugars | 12.64g | 58% | |
| Dietary Fiber | 1.84g | 8% | |
| Protein | 8.31g | 19% | |
| Vitamin C | 9.1mg | 18% | |
| Iron | 1.4mg | 9% | |
| Calcium | 23.1mg | 3% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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