Directions:
- In a small bowl, combine mustard and teriyaki marinade; pour 1 cup into a large resealable plastic bag. Add pork and garlic; seal bag and turn to coat. Refrigerate 6 hours or overnight. Cover and refrigerate remaining marinade.
- Prepare grill for indirect heat using a drip pan. Moisten a paper towel with cooking oil; using long-handled tongs, rub on grill rack to coat lightly. Drain and discard marinade from pork.
- Place pork over drip pan and grill, covered, over indirect medium-hot heat for 25-40 minutes or until meat reaches desired doneness (for medium-rare, a thermometer should read 145°; medium, 160°), basting with reserved marinade and turning occasionally. Let stand 5 minutes before slicing. Sprinkle with onion. Yield: 4 servings.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 334.49 Kcal (1400 kJ) | ||
| Calories from fat | 28.64 Kcal | ||
| % Daily Value* | |||
| Total Fat | 3.18g | 5% | |
|---|---|---|---|
| Cholesterol | 74.59mg | 25% | |
| Sodium | 1986.63mg | 83% | |
| Potassium | 525.2mg | 11% | |
| Total Carbs | 46.82g | 16% | |
| Sugars | 25.67g | 103% | |
| Dietary Fiber | 0.99g | 4% | |
| Protein | 24.83g | 50% | |
| Vitamin C | 4.4mg | 7% | |
| Iron | 1.6mg | 9% | |
| Calcium | 31.5mg | 3% | |
| Amount Per 100 g | |||
| Calories | 132.65 Kcal (555 kJ) | ||
| Calories from fat | 11.36 Kcal | ||
| % Daily Value* | |||
| Total Fat | 1.26g | 5% | |
|---|---|---|---|
| Cholesterol | 29.58mg | 25% | |
| Sodium | 787.84mg | 83% | |
| Potassium | 208.28mg | 11% | |
| Total Carbs | 18.57g | 16% | |
| Sugars | 10.18g | 103% | |
| Dietary Fiber | 0.39g | 4% | |
| Protein | 9.85g | 50% | |
| Vitamin C | 1.8mg | 7% | |
| Iron | 0.6mg | 9% | |
| Calcium | 12.5mg | 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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