Directions:
- Coat grill rack with cooking spray, preheat grill.
- Stir together nectar, 1 1/2 T. of lime juice and 1/2 of jalapeños in a small bowl.
- Brush pork with nectar mixture and place on grill.
- Baste with marinade every 5 minutes during cooking.
- Remove pork from grill when a meat thermometer inserted in center reaches 160°F, about 20 minutes.
- Slice into 1/4-inch thick slices.
- Meanwhile, in another small bowl, combine nectarines, remaining lime juice, remaining jalapeños, scallions and cilantro.
- Serve pork topped with salsa.
- Points figured for about 2 slices or pork and 1/2 cup of salsa per serving.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 212.6 Kcal (890 kJ) | ||
| Calories from fat | 20.42 Kcal | ||
| % Daily Value* | |||
| Total Fat | 2.27g | 3% | |
|---|---|---|---|
| Cholesterol | 73.69mg | 25% | |
| Sodium | 66.73mg | 3% | |
| Potassium | 753.58mg | 16% | |
| Total Carbs | 22.64g | 8% | |
| Sugars | 9.26g | 37% | |
| Dietary Fiber | 3.3g | 13% | |
| Protein | 25.17g | 50% | |
| Vitamin C | 36.1mg | 60% | |
| Iron | 1.2mg | 7% | |
| Calcium | 25.8mg | 3% | |
| Amount Per 100 g | |||
| Calories | 68.13 Kcal (285 kJ) | ||
| Calories from fat | 6.54 Kcal | ||
| % Daily Value* | |||
| Total Fat | 0.73g | 3% | |
|---|---|---|---|
| Cholesterol | 23.62mg | 25% | |
| Sodium | 21.38mg | 3% | |
| Potassium | 241.49mg | 16% | |
| Total Carbs | 7.25g | 8% | |
| Sugars | 2.97g | 37% | |
| Dietary Fiber | 1.06g | 13% | |
| Protein | 8.07g | 50% | |
| Vitamin C | 11.6mg | 60% | |
| Iron | 0.4mg | 7% | |
| Calcium | 8.3mg | 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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