Directions:
- In a small bowl, whisk the teriyaki sauce, oil and brown sugar. Pour 1/2 cup marinade into a large resealable plastic bag; add the pork, ginger and pepper. Seal bag and turn to coat; refrigerate for 4 hours. Cover and refrigerate remaining marinade.
- Drain and discard marinade. Moisten a paper towel with cooking oil; using long-handled tongs, lightly coat the grill rack.
- Prepare grill for indirect heat, using a drip pan. Place pork over drip pan and grill pork, covered, over indirect medium-hot heat for 20-27 minutes or until a thermometer reads 145°. Let stand for 10 minutes before slicing. Serve with reserved marinade. Yield: 5 servings.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 261.09 Kcal (1093 kJ) | ||
| Calories from fat | 149.36 Kcal | ||
| % Daily Value* | |||
| Total Fat | 16.6g | 26% | |
|---|---|---|---|
| Cholesterol | 58.96mg | 20% | |
| Sodium | 469.53mg | 20% | |
| Potassium | 423.12mg | 9% | |
| Total Carbs | 6.52g | 2% | |
| Sugars | 5.8g | 23% | |
| Dietary Fiber | 0.09g | 0% | |
| Protein | 20.5g | 41% | |
| Iron | 1.4mg | 8% | |
| Calcium | 14.1mg | 1% | |
| Amount Per 100 g | |||
| Calories | 197.74 Kcal (828 kJ) | ||
| Calories from fat | 113.12 Kcal | ||
| % Daily Value* | |||
| Total Fat | 12.57g | 26% | |
|---|---|---|---|
| Cholesterol | 44.65mg | 20% | |
| Sodium | 355.61mg | 20% | |
| Potassium | 320.46mg | 9% | |
| Total Carbs | 4.93g | 2% | |
| Sugars | 4.39g | 23% | |
| Dietary Fiber | 0.07g | 0% | |
| Protein | 15.53g | 41% | |
| Iron | 1.1mg | 8% | |
| Calcium | 10.7mg | 1% | |
* 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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