Directions:
- In a large resealable plastic bag, combine the first 10 ingredients. Add the pork; seal bag and turn to coat. Refrigerate for at least 8 hours or overnight.
- For chutney, in a small saucepan, combine all ingredients. Bring to a boil. Reduce heat; cover and simmer for 20 minutes. Uncover; simmer 20-25 minutes longer or until desired consistency, stirring occasionally. Cool to room temperature.
- Meanwhile, drain and discard marinade. Place pork on a rack in a shallow roasting pan. Bake at 425° for 25-30 minutes or until a thermometer reads 145°. Let stand for 5 minutes before slicing. Serve with chutney. Yield: 4 servings (1 cup chutney).
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 438.22 Kcal (1835 kJ) | ||
| Calories from fat | 83.93 Kcal | ||
| % Daily Value* | |||
| Total Fat | 9.33g | 14% | |
|---|---|---|---|
| Cholesterol | 73.69mg | 25% | |
| Sodium | 649.52mg | 27% | |
| Potassium | 611.2mg | 13% | |
| Total Carbs | 64.18g | 21% | |
| Sugars | 54.35g | 217% | |
| Dietary Fiber | 2.33g | 9% | |
| Protein | 24.05g | 48% | |
| Vitamin C | 42.7mg | 71% | |
| Vitamin A | 0.4mg | 12% | |
| Iron | 45.8mg | 254% | |
| Calcium | 47.7mg | 5% | |
| Amount Per 100 g | |||
| Calories | 150.6 Kcal (631 kJ) | ||
| Calories from fat | 28.84 Kcal | ||
| % Daily Value* | |||
| Total Fat | 3.2g | 14% | |
|---|---|---|---|
| Cholesterol | 25.33mg | 25% | |
| Sodium | 223.22mg | 27% | |
| Potassium | 210.05mg | 13% | |
| Total Carbs | 22.06g | 21% | |
| Sugars | 18.68g | 217% | |
| Dietary Fiber | 0.8g | 9% | |
| Protein | 8.26g | 48% | |
| Vitamin C | 14.7mg | 71% | |
| Vitamin A | 0.1mg | 12% | |
| Iron | 15.7mg | 254% | |
| Calcium | 16.4mg | 5% | |
* 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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