Directions:
- In a large resealable plastic bag, combine the first eight ingredients; add pork. Seal bag and turn to coat; refrigerate for up to 2 hours.
- For glaze, in a small saucepan, combine brown sugar and cornstarch. Gradually stir in the orange juice, water, soy sauce, hot pepper sauce and chili powder until smooth. Bring to a boil; cook and stir for 1-2 minutes or until thickened.
- Drain and discard marinade. Grill pork, covered, over medium heat for 8-10 minutes on each side or until a meat thermometer reads 160°, brushing occasionally with glaze. Yield: 2 servings.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 465.63 Kcal (1949 kJ) | ||
| Calories from fat | 161.76 Kcal | ||
| % Daily Value* | |||
| Total Fat | 17.97g | 28% | |
|---|---|---|---|
| Cholesterol | 110.54mg | 37% | |
| Sodium | 1315.17mg | 55% | |
| Potassium | 1071.21mg | 23% | |
| Total Carbs | 35.18g | 12% | |
| Sugars | 27.68g | 111% | |
| Dietary Fiber | 1.34g | 5% | |
| Protein | 39.62g | 79% | |
| Vitamin C | 48.2mg | 80% | |
| Iron | 3.4mg | 19% | |
| Calcium | 56.9mg | 6% | |
| Amount Per 100 g | |||
| Calories | 121.22 Kcal (508 kJ) | ||
| Calories from fat | 42.11 Kcal | ||
| % Daily Value* | |||
| Total Fat | 4.68g | 28% | |
|---|---|---|---|
| Cholesterol | 28.78mg | 37% | |
| Sodium | 342.39mg | 55% | |
| Potassium | 278.88mg | 23% | |
| Total Carbs | 9.16g | 12% | |
| Sugars | 7.21g | 111% | |
| Dietary Fiber | 0.35g | 5% | |
| Protein | 10.31g | 79% | |
| Vitamin C | 12.5mg | 80% | |
| Iron | 0.9mg | 19% | |
| Calcium | 14.8mg | 6% | |
* 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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