Directions:
- In bowl, combine oil, garlic, chili pepper, thyme, paprika, allspice, pepper, cumin, salt, cinnamon and nutmeg; add pork, turning to coat. (Make-ahead: Cover and refrigerate for up to 24 hours.).
- Place pork on greased grill over medium-high heat; close lid and cook, turning twice, for about 18 minutes or until juices run clear when pork is pierced and just a hint of pink remains inside.
- Transfer to cutting board; tent with foil and let stand 5 minutes.
- Cut into 1/2-inch (1 cm) thick slices.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 790.94 Kcal (3312 kJ) | ||
| Calories from fat | 738.17 Kcal | ||
| % Daily Value* | |||
| Total Fat | 82.02g | 126% | |
|---|---|---|---|
| Cholesterol | 81.65mg | 27% | |
| Sodium | 249.53mg | 10% | |
| Potassium | 440.24mg | 9% | |
| Total Carbs | 2.7g | 1% | |
| Sugars | 0.18g | 1% | |
| Dietary Fiber | 0.99g | 4% | |
| Protein | 10.72g | 21% | |
| Vitamin C | 2.2mg | 4% | |
| Iron | 0.8mg | 4% | |
| Calcium | 37.5mg | 4% | |
| Amount Per 100 g | |||
| Calories | 620.83 Kcal (2599 kJ) | ||
| Calories from fat | 579.41 Kcal | ||
| % Daily Value* | |||
| Total Fat | 64.38g | 126% | |
|---|---|---|---|
| Cholesterol | 64.09mg | 27% | |
| Sodium | 195.86mg | 10% | |
| Potassium | 345.56mg | 9% | |
| Total Carbs | 2.12g | 1% | |
| Sugars | 0.14g | 1% | |
| Dietary Fiber | 0.78g | 4% | |
| Protein | 8.41g | 21% | |
| Vitamin C | 1.7mg | 4% | |
| Iron | 0.6mg | 4% | |
| Calcium | 29.5mg | 4% | |
* 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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