Directions:
- Preheat oven to 400°F Coat a shallow roasting pan with cooking spray.
- Season pork with salt and pepper and place in pan. In a small bowl, mix the chutney with the habanero. Spoon mixture over pork.
- Roast for 25 minutes, or until pork is just cooked through. Let stand for 5 minutes before slicing into 1/2 inch thick slices.
- Meanwhile prepare the guacamole. In a medium bowl, combine the avocado, pineapple, cilantro, lime juice, and cumin. Season to taste with salt and pepper.
- Tranfer the guacamole to a serving platter and nestle the pork slices into the guacamole for serving.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 281.57 Kcal (1179 kJ) | ||
| Calories from fat | 94.4 Kcal | ||
| % Daily Value* | |||
| Total Fat | 10.49g | 16% | |
|---|---|---|---|
| Cholesterol | 92.12mg | 31% | |
| Sodium | 112.7mg | 5% | |
| Potassium | 851.77mg | 18% | |
| Total Carbs | 18.15g | 6% | |
| Sugars | 11.15g | 45% | |
| Dietary Fiber | 3.81g | 15% | |
| Protein | 31.09g | 62% | |
| Vitamin C | 11.5mg | 19% | |
| Iron | 2.3mg | 13% | |
| Calcium | 22.2mg | 2% | |
| Amount Per 100 g | |||
| Calories | 113.23 Kcal (474 kJ) | ||
| Calories from fat | 37.96 Kcal | ||
| % Daily Value* | |||
| Total Fat | 4.22g | 16% | |
|---|---|---|---|
| Cholesterol | 37.04mg | 31% | |
| Sodium | 45.32mg | 5% | |
| Potassium | 342.53mg | 18% | |
| Total Carbs | 7.3g | 6% | |
| Sugars | 4.48g | 45% | |
| Dietary Fiber | 1.53g | 15% | |
| Protein | 12.5g | 62% | |
| Vitamin C | 4.6mg | 19% | |
| Iron | 0.9mg | 13% | |
| Calcium | 8.9mg | 2% | |
* 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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