Directions:
- In a food processor, combine the orange juice, soy sauce, lemon juice, oil, onion, green onions, jalapeno, thyme, salt, allspice, cinnamon, nutmeg, ginger and pepper. Cover and process until smooth. Pour into a large resealable plastic bag; add the pork. Seal bag and turn to coat; refrigerate overnight.
- Drain and discard marinade. Using long-handled tongs, moisten a paper towel with cooking oil and lightly coat the grill rack. Prepare the grill for indirect heat using a drip pan.
- Place pork over drip pan and grill, covered, over indirect medium-hot heat for 20-25 minutes or until a meat thermometer reads 160°. Let stand for 5 minutes before slicing. Yield: 6 servings.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 156.02 Kcal (653 kJ) | ||
| Calories from fat | 55.88 Kcal | ||
| % Daily Value* | |||
| Total Fat | 6.21g | 10% | |
|---|---|---|---|
| Cholesterol | 49.13mg | 16% | |
| Sodium | 1218.11mg | 51% | |
| Potassium | 437.15mg | 9% | |
| Total Carbs | 6.28g | 2% | |
| Sugars | 3.32g | 13% | |
| Dietary Fiber | 1.08g | 4% | |
| Protein | 18.18g | 36% | |
| Vitamin C | 16.4mg | 27% | |
| Iron | 1.3mg | 7% | |
| Calcium | 24.4mg | 2% | |
| Amount Per 100 g | |||
| Calories | 98.79 Kcal (414 kJ) | ||
| Calories from fat | 35.38 Kcal | ||
| % Daily Value* | |||
| Total Fat | 3.93g | 10% | |
|---|---|---|---|
| Cholesterol | 31.11mg | 16% | |
| Sodium | 771.24mg | 51% | |
| Potassium | 276.78mg | 9% | |
| Total Carbs | 3.98g | 2% | |
| Sugars | 2.1g | 13% | |
| Dietary Fiber | 0.68g | 4% | |
| Protein | 11.51g | 36% | |
| Vitamin C | 10.4mg | 27% | |
| Iron | 0.8mg | 7% | |
| Calcium | 15.4mg | 2% | |
* 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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