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1.2 hours
4 servings
Adjust servings
dairy-free
gluten-free
kid friendly
has meat
(?)
Has meat from:
boneless pork loin
has pasta
has seafood
mediterranean
vegan
(?)
Not vegan due to:
boneless pork loin
vegetarian
(?)
Not vegetarian due to:
boneless pork loin
pescetarian
(?)
Not pescetarian due to:
boneless pork loin
paleo
(?)
Not paleo due to:
granulated sugar
This recipe has no customizations.
 
Nutrition to Balance
This recipe has Sugar as 99.6% (as a percentage of RDA).
 
You'll likely need to take this into account today to balance out your diet.
 
Nutrition Rating Details
Here are the percentages used to determine the nutritional rating for this recipe:
• Calcium: 0.2% of RDA
• Calories: 22.5% of RDA
• Carbs: 12.7% of RDA
• Fat (total lipid): 34.1% of RDA
• Fiber: 10.3% of RDA
• Fructose: 25.0% of RDA
• Protein: 28.5% of RDA
• Sodium: 7.4% of RDA
• Sugar: 99.6% of RDA
• Vitamin A (IU): 68.1% of RDA
• Vitamin B6: 43.1% of RDA
• Vitamin C: 86.2% of RDA
• Iron: 0.1% of RDA
• Magnesium: 12.8% of RDA
• Manganese: 2.9% of RDA
• Niacin: 59.3% of RDA
• Potassium: 20.4% of RDA
• Zinc: 28.5% of RDA
If any nutritional component is greater than 75% of RDA (or any vitamin/mineral is greater than 600% of RDA), the recipe gets a “Nutrition to Balance” rating.
Whether this matters for your diet depends mostly on what other foods you consume today.
 
MACROS
Carbohydrate
34.8
g
Calories
451
 
Fiber
2.87
g
Iron
0.010
mg
Protein
32.1
g
Sodium
100
mg
Sugars
31.1
g
Fat (total lipid)
20.9
g
 
INGREDIENTS
Amount
Measure
Adjust
Ingredient
 
1
lb
+
-
 
 
1 1/2
cups
+
-
 
 
1/2
cups
+
-
 
 
1
tsp
+
-
 
seeded and minced.
 
1
tsp
+
-
 
minced.
 
2
whole
+
-
 
peeled, seeded, and diced.
 
3
tbsp
+
-
 
 
1 1/2
cloves
+
-
 
minced.
 
1 1/2
tsp
+
-
 
dried.
 
2
tbsp
+
-
 
 
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PREPARATION
PREPARING THE PORK LOIN
1.
Preheat oven to 350 degrees F.
2.
Crush garlic with rosemary, salt and pepper to taste, making a paste.
3.
Pierce meat with a sharp knife in several places and press the garlic paste into the openings. Rub the meat with the remaining garlic mixture and olive oil.
4.
Place pork loin into oven, turning and basting with pan liquids. Cook until the pork is no longer pink in the center, about 1 hour. An instant-read thermometer inserted into the center should read 145 degrees F.
5.
Remove roast to a platter and let sit 5-10 minutes before slicing.
PREPARING THE MANGO GLAZE
6.
Prepare the glaze the last 20 minutes of the roast cooking.
7.
Heat the vinegar in a saucepan over medium heat.
8.
Add the sugar and cook until thickened slightly.
9.
Add jalapeno, ginger, and mango and continue cooking until softened. Add the lime juice.
10.
Transfer to a food processor and puree until relatively smooth. It's fine to have bits still left. Consistency will be thick and jam-like, but can be thinned to more of a glaze consistency with honey or water.
TO SERVE
11.
Slice the pork loin and add a few slices to a plate.
12.
Drizzle with mango glaze and serve.
   
 
COMPLETE NUTRITION
This recipe has the following nutrient totals:
Calories 451
Protein 32.1 g
Carbohydrates 34.8 g
Iron 0.01 mg
Fiber 2.87 g
Calcium 1.59 mg
(plus many more nutrients)
Sample Recipe Chart:
 
The sample chart shows the nutritional data that is typically shown for any given recipe. The chart shows both nutrition totals as well as per-ingredient nutrition.
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