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Burgundy Pork Tenderloin

Estimated Nutritional Profile
Nutrient Quantity
Protein (g)292.6064
Energy (kCal)3271.8399
Carbohydrates (g)13.8186
Total fats (g)223.6194
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Mix together all marinade ingredients and marinate the pork, covered overnight (24 hrs)in the fridge. | 2. Remove pork and gently pat dry with a paper towel. | 3. Cook the pork over medium high heat in a skillet with the butter and the oil for about twenty minutes, or until well browned on all sides. | 4. Deglaze with the marinade and braise for 3-5 minutes. | 5. Remove the filets when fully cooked(170° inside), set aside, and keep warm. | 6. Reduce the sauce by about one third, about 20-25 minutes and then incorporate the cream and estragon sprigs. | 7. Cook for another 5 minutes, or until thickened. | 8. Cut the pork into medallions, and pour the sauce on top to serve. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    pork tenderloin 3 1632.0037 0.0 280.8406 48.0081
    oil 6 tablespoons 672.768 0.0 0.215 76.4006
    butter 1 3/4 3/4 149.625 6.8749 4.6751 12.6
    heavy cream 2 cups 816.0 6.5760000000000005 6.816 86.59200000000001
    red wine 1 - - - -
    bouquet garni 1 - - - -
    tarragon 3 sprigs - - - -
    juniper berry 30 - - - -
    salt 1/4 teaspoon - - - -
    pepper 1/4 teaspoon 1.4432 0.3677 0.0597 0.0187

    - Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.



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