Nutrition Facts
Servings Per Recipe: 1
Serving Size: 1 serving
Amount Per Serving
Calories 443.5
Total Fat 20.2 g
Saturated Fat 4.4 g
Polyunsaturated Fat 4.9 g
Monounsaturated Fat 7.8 g
Cholesterol 67.2 mg
Sodium 342.1 mg
Potassium 704.0 mg
Total Carbohydrate 32.8 g
Dietary Fiber 2.5 g
Sugars 4.4 g
Protein 33.1 g
Vitamin A 8.6 %
Vitamin B-12 8.9 %
Vitamin B-6 31.0 %
Vitamin C 12.0 %
Vitamin D 0.6 %
Vitamin E 15.3 %
Calcium 8.9 %
Copper 14.4 %
Folate 19.0 %
Iron 18.5 %
Magnesium 44.9 %
Manganese 33.3 %
Niacin 41.7 %
Pantothenic Acid 11.5 %
Phosphorus 34.6 %
Riboflavin 22.8 %
Selenium 69.6 %
Thiamin 63.9 %
Zinc 22.3 %
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

Calories in Black Thai Pork

View the full Black Thai Pork Recipe & Instructions
TAGS:  Beef/Pork |

Calories per Ingredient

Here are the foods from our food nutrition database that were used for the nutrition calculations of this recipe.

Calories per serving of Black Thai Pork

171 calories of Pork Tenderloin, (3 oz)

121 calories of Peanut Butter, smooth style, with salt, (0.08 cup)

103 calories of White Rice, long grain, cooked, (0.50 cup)

20 calories of Corn Oil, (0.17 tbsp)

12 calories of Salsa, (0.17 cup)

10 calories of Molasses, (0.17 tbsp)

2 calories of Soy Milk, (0.17 fl oz)

1 calories of Chili powder, (0.17 tsp)

1 calories of Garlic powder, (0.08 tsp)

1 calories of Cider Vinegar, (0.33 tbsp)

1 calories of Scallions, raw, (0.33 tbsp chopped)

0 calories of Ginger, ground, (0.08 tsp)

0 calories of Pepper, black, (0.04 tsp)

Nutrition & Calorie Comments  

Think that the recipe has more than one serving for 443 calories
Excellent and easy. Dries out quickly when stored, so added 1 Tbsp salsa and 2 Tbsp water and allowed to sit for a few minutes. Moistens up nicely. But, Aaaaaagh!! I just realized that one serving is 422 calories, which is my limit per meal, and that doesn't include any vegies or fruit!!
I notice a lot of people have substituted lower fat ingredients like peanut butter. A lot of these products may be lower in fat but you lose some of the nutrition and fat is usually replaced with sugar or other refined ingredients. Better to stick to the most natural.
Served with lightly steamed bok choi and snow peas. Snow peas contain a fantastic amount of nutrients. There is plenty of sauce to glaze the veggies. Use reduced sodium soy sauce or tamari and kick the ginger and chili powder up a notch, if you really want it spicy use Viet Namese chili sauce.
A lot of calories and sodium
This was a fabulous recipe. I used low-fat peanut butter and served it on top of the rice. Wonderful flavor.
I ran it thru the recipe calculator. 448 calories, 20g fat, 667 mg sodium - using w/ low sodium soy sauce! Using garlic pwd instead of salt drops sodium to 539mg. 443 mg if 1 Tbs. soy sauce. Calculations include brown rice, not white, and pork tenderloin instead of chops. Does sound good!
I made it with reduced fat peanut butter and used fresh garlic instead of garlic salt. My daughter like the sauce, but my son did not. They both liked the pork.
I have not tried this yet, but you could use the low sodium soy sauce and garlic power instead of the garlic salt for those of us with high BP.
My husband and I enjoyed it, though one of my children wouldn't eat it (the picky one of course) I would have liked even more "heat" to it. To cut down on carbs and calories we used 1/4 cup of brown rice.
On website, this recipe has 368 calories per serving. On this site, when you click on the "Ingredients Details" link, all of the ingredient amounts are listed as "0". Not clear to me how SP came up with these numbers, but I do like the recipe and will try it.
this is fabulous! we add extra spice to ours to make it hotter, use low fat peanut butter, and serve over steamed shredded cabbage instead of rice.
This was very good! The pork was good on its on for leftovers w/o the higher-fat/calorie sauce. The sauce was amazing, I just used less sauce/serving & cooked brown rice. Next time I plan to add chicken broth to make it less thick and freeze the leftover sauce for the next time I make the pork.
I made a couple of tweaks to cut back on some calories and added some additional spcies. . . AMAZING!! Would work with chicken and beef as well. As my husband says, A REAL KEEPER!!
The sauce was a little thick. We would also use garlic powder instead of garlic salt next time. We also found that we had to triple the rub to get enough on the pork. We love that you can change the salsa and get a whole new flavor out of it!