Marinade amount is tripled from original recipe so that there is plenty of sauce.
Make marinade day before if possible. Save 1/3 of the marinade as a dipping sauce. Slice pork into 1? inch slices. Marinate slices for 5 - 6 hours or overnight in the refrigerator. Grill, broil or bake, basting as desired, until 160? internal, a little pink in the center.
BAKE: Preheat oven to 425?. Put meat and marinade in shallow dish and back 20 minutes. Remove from oven, tent with foil and let rest about 5 minutes prior to serving.
BROIL: Heat broiler. Line broiler pan with double the thickness of aluminum foil. Arrange slices in pan and broil 2 inches from heat for 8 minutes, basting as desired. Turn and broil 5 more minutes or until meat is just a little pink in the center.
GRILL: Grill over medium-hot fire, turning & basting occasionally for 8 - 12minutes.
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Serving Size: 1 Serving (305g) | ||
Recipe Makes: 4 | ||
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Calories: 369 | ||
Calories from Fat: 133 (36%) | ||
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Amt Per Serving | % DV | |
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Total Fat 14.8g | 20 % | |
Saturated Fat 3.6g | 18 % | |
Monounsaturated Fat 8g | ||
Polyunsanturated Fat 2g | ||
Cholesterol 145.6mg | 45 % | |
Sodium 1627.6mg | 56 % | |
Potassium 1022.7mg | 27 % | |
Total Carbohydrate 7g | 2 % | |
Dietary Fiber 1.1g | 4 % | |
Sugars, other 6g | ||
Protein 49.9g | 71 % | |
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: 369
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