Directions:
- In a large saucepan, combine the first nine ingredients. Bring to a boil. Reduce heat; simmer, uncovered, for 5 minutes. Remove from the heat; cool slightly. Place 2/3 cup marinade in a bowl for basting; cover and chill. Pour remaining marinade into a large resealable plastic bag. Cut pork into five slices, about 1 in. each; add to bag. Seal and turn to coat; refrigerate overnight.
- Drain and discard marinade. Broil 4-5 in. from the heat for 10 minutes on each side or until juices run clear, brushing with reserved marinade occasionally. Yield: 5 servings.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 382 Kcal (1599 kJ) | ||
| Calories from fat | 117.34 Kcal | ||
| % Daily Value* | |||
| Total Fat | 13.04g | 20% | |
|---|---|---|---|
| Cholesterol | 119.75mg | 40% | |
| Sodium | 586.81mg | 24% | |
| Potassium | 789.41mg | 17% | |
| Total Carbs | 18.8g | 6% | |
| Sugars | 5.37g | 21% | |
| Dietary Fiber | 1.01g | 4% | |
| Protein | 41.67g | 83% | |
| Vitamin C | 6.7mg | 11% | |
| Iron | 2.5mg | 14% | |
| Calcium | 33.8mg | 3% | |
| Amount Per 100 g | |||
| Calories | 158.05 Kcal (662 kJ) | ||
| Calories from fat | 48.55 Kcal | ||
| % Daily Value* | |||
| Total Fat | 5.39g | 20% | |
|---|---|---|---|
| Cholesterol | 49.54mg | 40% | |
| Sodium | 242.78mg | 24% | |
| Potassium | 326.6mg | 17% | |
| Total Carbs | 7.78g | 6% | |
| Sugars | 2.22g | 21% | |
| Dietary Fiber | 0.42g | 4% | |
| Protein | 17.24g | 83% | |
| Vitamin C | 2.8mg | 11% | |
| Iron | 1mg | 14% | |
| Calcium | 14mg | 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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