Directions:
- In a small bowl, combine the first eight ingredients. Pour 1/2 cup marinade into a large resealable plastic bag; add the pork. Seal bag and turn to coat; refrigerate for 8 hours or overnight. Cover and refrigerate remaining marinade.
- Drain and discard marinade from pork. Using long-handled tongs, moisten a paper towel with cooking oil and lightly coat the grill rack. Grill pork, covered, over indirect medium-hot heat for 25-40 minutes or until a meat thermometer reads 160°. Let stand for 5 minutes before slicing.
- Heat reserved mustard mixture; brush over pork before serving. Sprinkle with peanuts if desired. Yield: 4 servings.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 235.53 Kcal (986 kJ) | ||
| Calories from fat | 27.71 Kcal | ||
| % Daily Value* | |||
| Total Fat | 3.08g | 5% | |
|---|---|---|---|
| Cholesterol | 74.29mg | 25% | |
| Sodium | 838.94mg | 35% | |
| Potassium | 529.41mg | 11% | |
| Total Carbs | 25.1g | 8% | |
| Sugars | 11.38g | 46% | |
| Dietary Fiber | 0.99g | 4% | |
| Protein | 24.7g | 49% | |
| Vitamin C | 6.6mg | 11% | |
| Iron | 1.5mg | 8% | |
| Calcium | 29.2mg | 3% | |
| Amount Per 100 g | |||
| Calories | 120.02 Kcal (502 kJ) | ||
| Calories from fat | 14.12 Kcal | ||
| % Daily Value* | |||
| Total Fat | 1.57g | 5% | |
|---|---|---|---|
| Cholesterol | 37.86mg | 25% | |
| Sodium | 427.5mg | 35% | |
| Potassium | 269.77mg | 11% | |
| Total Carbs | 12.79g | 8% | |
| Sugars | 5.8g | 46% | |
| Dietary Fiber | 0.51g | 4% | |
| Protein | 12.59g | 49% | |
| Vitamin C | 3.4mg | 11% | |
| Iron | 0.8mg | 8% | |
| Calcium | 14.9mg | 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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