Directions:
- Rub pork with oil. Combine the pepper, paprika, salt, garlic powder, chili powder, cinnamon and cayenne; rub over pork. Refrigerate for 30 minutes.
- Using long-handled tongs, moisten a paper towel with cooking oil and lightly coat the grill rack. Prepare grill for indirect heat using a drip pan. Place pork over drip pan and grill, covered, over indirect medium-hot heat for 25-30 minutes or until a meat thermometer reads 160°. Let stand for 5 minutes before slicing.
- In a small bowl, combine the mango, cilantro, lime juice and honey; serve with pork. Yield: 4 servings (2 cups salsa).
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 231.55 Kcal (969 kJ) | ||
| Calories from fat | 53.9 Kcal | ||
| % Daily Value* | |||
| Total Fat | 5.99g | 9% | |
|---|---|---|---|
| Cholesterol | 73.69mg | 25% | |
| Sodium | 358.69mg | 15% | |
| Potassium | 655.76mg | 14% | |
| Total Carbs | 19.51g | 7% | |
| Sugars | 16.37g | 65% | |
| Dietary Fiber | 2.63g | 11% | |
| Protein | 25.02g | 50% | |
| Vitamin C | 32.8mg | 55% | |
| Iron | 1.5mg | 9% | |
| Calcium | 28.5mg | 3% | |
| Amount Per 100 g | |||
| Calories | 106.27 Kcal (445 kJ) | ||
| Calories from fat | 24.74 Kcal | ||
| % Daily Value* | |||
| Total Fat | 2.75g | 9% | |
|---|---|---|---|
| Cholesterol | 33.82mg | 25% | |
| Sodium | 164.63mg | 15% | |
| Potassium | 300.98mg | 14% | |
| Total Carbs | 8.95g | 7% | |
| Sugars | 7.51g | 65% | |
| Dietary Fiber | 1.21g | 11% | |
| Protein | 11.49g | 50% | |
| Vitamin C | 15mg | 55% | |
| Iron | 0.7mg | 9% | |
| Calcium | 13.1mg | 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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