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Tuscan Pork Loin

Source: Genius Kitchen(food.com)
Estimated Nutritional Profile
Nutrient Quantity
Protein (g)285.3411
Energy (kCal)2596.0993
Carbohydrates (g)0.7038
Total fats (g)161.8107
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Tie kitchen string around pork in three places (prevents flattening). Mix salt and garlic into a paste. Stir in oil, rosemary and zest. | 2. Rub mixture into pork. Refrigerate, uncovered, 1 hour. | 3. Preheat oven to 375°F Place in roasting pan. | 4. Roast 45 minutes, turning once or twice. | 5. Remove from heat & let rest 10 minutes. | 6. Add vermouth and vinegar to roasting pan and place over medium-high heat. | 7. Simmer, scraping browned bits on bottom of pan, 3-4 minutes until half reduced. | 8. Remove string and slice roast. | 9. Add any juices to sauce and serve. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    pork loin 3 lb 2352.9653 0.0 285.2286 134.6115
    salt 1 teaspoon - - - -
    garlic clove 3 crushed - - - -
    olive oil 2 tablespoons 238.68 0.0 0.0 27.0
    rosemary 2 tablespoons chopped 4.454 0.7038 0.1125 0.1992
    lemon zest 1 tablespoon grated - - - -
    vermouth 1/2 cup - - - -
    white wine vinegar 2 tablespoons - - - -

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



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