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. Place pork on a rack in a shallow roasting pan. Bake at 450° for 20-25 minutes or until a meat thermometer reads 160°, basting occasionally with reserved marinade. Let stand for 5 minutes before slicing. Yield: 6 servings.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 168.5 Kcal (705 kJ) | ||
| Calories from fat | 52.19 Kcal | ||
| % Daily Value* | |||
| Total Fat | 5.8g | 9% | |
|---|---|---|---|
| Cholesterol | 36.85mg | 12% | |
| Sodium | 1001.9mg | 42% | |
| Potassium | 342.96mg | 7% | |
| Total Carbs | 15.27g | 5% | |
| Sugars | 12.82g | 51% | |
| Dietary Fiber | 0.37g | 1% | |
| Protein | 13.9g | 28% | |
| Vitamin C | 3.4mg | 6% | |
| Iron | 1.4mg | 8% | |
| Calcium | 29.2mg | 3% | |
| Amount Per 100 g | |||
| Calories | 160.81 Kcal (673 kJ) | ||
| Calories from fat | 49.81 Kcal | ||
| % Daily Value* | |||
| Total Fat | 5.53g | 9% | |
|---|---|---|---|
| Cholesterol | 35.17mg | 12% | |
| Sodium | 956.17mg | 42% | |
| Potassium | 327.31mg | 7% | |
| Total Carbs | 14.57g | 5% | |
| Sugars | 12.24g | 51% | |
| Dietary Fiber | 0.35g | 1% | |
| Protein | 13.27g | 28% | |
| Vitamin C | 3.2mg | 6% | |
| Iron | 1.4mg | 8% | |
| Calcium | 27.8mg | 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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