Directions:
- In a large bow, combine the first seven ingredients. Set aside 1/2 cup for basting; cover and refrigerate. Pour remaining marinade into a large resealable plastic bag or shallow glass container; add pork and turn to coat. Seal or cover and refrigerate for 2-3 hours, turning occasionally.
- Drain and discard the marinade. On metal or soaked wooden skewers, alternate pork and green peppers. Grill, uncovered, over medium heat for 6 minutes, turning once.
- Baste with reserved marinade. Grill 8-10 minutes longer or until meat juices run clear, turning and basting frequently. Yield: 4 servings.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 276.65 Kcal (1158 kJ) | ||
| Calories from fat | 93.12 Kcal | ||
| % Daily Value* | |||
| Total Fat | 10.35g | 16% | |
|---|---|---|---|
| Cholesterol | 73.69mg | 25% | |
| Sodium | 2075.83mg | 86% | |
| Potassium | 785.13mg | 17% | |
| Total Carbs | 15.16g | 5% | |
| Sugars | 8.21g | 33% | |
| Dietary Fiber | 2.89g | 12% | |
| Protein | 32.33g | 65% | |
| Vitamin C | 53.6mg | 89% | |
| Iron | 2.3mg | 13% | |
| Calcium | 35mg | 3% | |
| Amount Per 100 g | |||
| Calories | 111.87 Kcal (468 kJ) | ||
| Calories from fat | 37.65 Kcal | ||
| % Daily Value* | |||
| Total Fat | 4.18g | 16% | |
|---|---|---|---|
| Cholesterol | 29.8mg | 25% | |
| Sodium | 839.41mg | 86% | |
| Potassium | 317.48mg | 17% | |
| Total Carbs | 6.13g | 5% | |
| Sugars | 3.32g | 33% | |
| Dietary Fiber | 1.17g | 12% | |
| Protein | 13.07g | 65% | |
| Vitamin C | 21.7mg | 89% | |
| Iron | 0.9mg | 13% | |
| Calcium | 14.1mg | 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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