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Pickled Pork Tenderloin (Portugal)

Estimated Nutritional Profile
Nutrient Quantity
Protein (g)187.3466
Energy (kCal)1090.889
Carbohydrates (g)0.7354
Total fats (g)32.0429
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Place cubed pork in a crock; cover with equal parts of vinegar and water. | 2. Add the salt, garlic and pepper. | 3. Cover and chill for 48 hours. | 4. Drain and panfry in small amounts of fat until done. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    pork tenderloin 2 lb 1088.0025 0.0 187.2271 32.0054
    vinegar - - - -
    water - - - -
    salt 1 teaspoon - - - -
    garlic clove 1 mashed - - - -
    pepper 1/2 teaspoon 2.8865 0.7354 0.1195 0.0375

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



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