Directions:
- Combine the garlic salt, chipotle chile pepper, cumin, and coriander; rub over pork.
- Cover and refrigerate 2-8 hours.
- Let stand at room temperature 30 minutes before cooking.
- Preheat oven to 375°.
- Line a rimmed baking sheet with foil and place an ovenproof wire rack on top.
- Place pork on rack; bake for 1 hour or until a meat thermometer inserted into the thickest portion reads 145° or desired degree of doneness (for me, that is 160°).
- Carefully transfer pork to a serving platter or carving board.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 72.9 Kcal (305 kJ) | ||
| Calories from fat | 15.81 Kcal | ||
| % Daily Value* | |||
| Total Fat | 1.76g | 3% | |
|---|---|---|---|
| Cholesterol | 37.55mg | 13% | |
| Sodium | 118.75mg | 5% | |
| Potassium | 223.45mg | 5% | |
| Total Carbs | 0.1g | 0% | |
| Sugars | 0.01g | 0% | |
| Dietary Fiber | 0.07g | 0% | |
| Protein | 12.53g | 25% | |
| Vitamin C | 0.2mg | 0% | |
| Iron | 0.7mg | 4% | |
| Calcium | 4.8mg | 0% | |
| Amount Per 100 g | |||
| Calories | 124.81 Kcal (523 kJ) | ||
| Calories from fat | 27.06 Kcal | ||
| % Daily Value* | |||
| Total Fat | 3.01g | 3% | |
|---|---|---|---|
| Cholesterol | 64.28mg | 13% | |
| Sodium | 203.31mg | 5% | |
| Potassium | 382.56mg | 5% | |
| Total Carbs | 0.17g | 0% | |
| Sugars | 0.01g | 0% | |
| Dietary Fiber | 0.12g | 0% | |
| Protein | 21.45g | 25% | |
| Vitamin C | 0.4mg | 0% | |
| Iron | 1.2mg | 4% | |
| Calcium | 8.2mg | 0% | |
* 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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