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Torresmos-Portuguese Garlic Roasted Pork

Source: Genius Kitchen(food.com)
Estimated Nutritional Profile
Nutrient Quantity
Protein (g)365.1507
Energy (kCal)2206.4233
Carbohydrates (g)29.643
Total fats (g)64.4469
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Preheat oven to 375°F. | 2. Place the peppers and salt into a food processor and mince. | 3. Combine the minced peppers with the garlic, paprika, white wine and red wine in a large glass bowl. | 4. Add the pork pieces to the marinade, making sure the pork is coated well. | 5. Cover with plastic wrap and place in the refrigerator for 24 hours. | 6. After 24 hours remove pork, and discard the marinade. | 7. Pour oil into a large roasting pan, place the pork in the roasting pan and season with salt and pepper. | 8. Roast at 375 degrees for about 1 hour (turn the pork regularly to make sure pork stays moist). | 9. Depending on the cut and how thick your pork pieces are, cooking time may need to be adjusted. Pork should register at least 160-170 degrees for safety. | 10. I have not tried this yet, but was thinking of marinating a whole pork shoulder or loin roast and trying it in the crockpot. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    jalapeno 1/2 lb 65.771 14.7418 2.0638 0.8391
    salt 1 tablespoon - - - -
    paprika 1/4 cup 77.832 14.9012 3.9026 3.5576
    white wine 1/2 cup - - - -
    red wine 1/4 cup - - - -
    garlic clove 10 chopped 1613.8703 0.0 359.0408 9.0667
    pork butt 4 lbs boneless cut cut boneless chops 1613.8703 0.0 359.0408 9.0667
    oil 1/4 cup 448.95 0.0 0.1435 50.9835
    salt pepper 1613.8703 0.0 359.0408 9.0667

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



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