Try this Grilled Pork with Asian Spices recipe, or contribute your own.
Suggest a better descriptionIn a blender, combine soy sauce, fish sauce, garlic, and lime juice. While motor is still running slowly add peanut oil until it emulsifies. Pour into mixing bowl and add coriander and scallions. Marinate pork loin in this mixture for 2 hours, covered and refrigerated. Prepare a wood or charcoal fire and let it burn down to embers. Remove pork loin from marinade, leaving as much on as possible. Season liberally with salt and pepper. Grill on each side for five minutes, while basting with marinade, or until done to your liking. This recipe yields 4 servings. Recipe Source: GRILLIN & CHILLIN with Bobby Flay and Jack McDavid From the TV FOOD NETWORK - (Show # GR-3638 broadcast 08-22-1996) Downloaded from their Web-Site - http://www.foodtv.com Formatted for MasterCook by MR MAD, aka Joe Comiskey - jpmd44a@prodigy.com 08-27-1996 Recipe by: Bobby Flay and Jack McDavid
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|
||
Serving Size: 1 Serving (152g) | ||
Recipe Makes: 4 servings | ||
|
||
Calories: 608 | ||
Calories from Fat: 534 (88%) | ||
|
||
Amt Per Serving | % DV | |
|
||
Total Fat 59.4g | 79 % | |
Saturated Fat 11g | 55 % | |
Monounsaturated Fat 27.4g | ||
Polyunsanturated Fat 17.9g | ||
Cholesterol 54.4mg | 17 % | |
Sodium 289.2mg | 10 % | |
Potassium 334.4mg | 9 % | |
Total Carbohydrate 1.5g | 0 % | |
Dietary Fiber 0.1g | 0 % | |
Sugars, other 1.4g | ||
Protein 18g | 26 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 608
Get detailed nutrition information, including item-by-item nutrition insights, so you can see where the calories, carbs, fat, sodium and more come from.
There are no reviews yet. Be the first!
What would you serve with this? Link in another recipe.