Directions:
- Ruinse pork and pat dry. Place in shallow bowl. Mix cider, wine, chutney, garlic and thyme leaves and pour over pork.
- Marinate 1 hour at room temperature or chill for up to 3 hours.
- Preheat oven to 375.
- Heat oil in oven-proof skillet over medium-high heat.
- Add pork to skillet and brown on all sides, about 6 minutes total.
- Pour reserved marinade over pork and roast for about 20 minutes, until instant-read thermometer registers 145 degrees in thickest part of meat.
- Transfer meat to cutting board, tent with foil, and let rest about 5 minutes before slicing.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 198.6 Kcal (831 kJ) | ||
| Calories from fat | 43.43 Kcal | ||
| % Daily Value* | |||
| Total Fat | 4.83g | 7% | |
|---|---|---|---|
| Cholesterol | 65.65mg | 22% | |
| Sodium | 62.26mg | 3% | |
| Potassium | 434.4mg | 9% | |
| Total Carbs | 14.51g | 5% | |
| Sugars | 13.96g | 56% | |
| Dietary Fiber | 0.01g | 0% | |
| Protein | 21.25g | 42% | |
| Vitamin C | 0.3mg | 1% | |
| Iron | 1mg | 6% | |
| Calcium | 8.3mg | 1% | |
| Amount Per 100 g | |||
| Calories | 130.97 Kcal (548 kJ) | ||
| Calories from fat | 28.64 Kcal | ||
| % Daily Value* | |||
| Total Fat | 3.18g | 7% | |
|---|---|---|---|
| Cholesterol | 43.29mg | 22% | |
| Sodium | 41.06mg | 3% | |
| Potassium | 286.47mg | 9% | |
| Total Carbs | 9.57g | 5% | |
| Sugars | 9.21g | 56% | |
| Dietary Fiber | 0.01g | 0% | |
| Protein | 14.01g | 42% | |
| Vitamin C | 0.2mg | 1% | |
| Iron | 0.7mg | 6% | |
| Calcium | 5.4mg | 1% | |
* 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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