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Pork Roast Calabrese

Estimated Nutritional Profile
Nutrient Quantity
Protein (g)23.4335
Energy (kCal)439.7167
Carbohydrates (g)5.774
Total fats (g)35.7543
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Preheat oven to 450 degrees F. Prepare pork loin to be stuffed by cutting 2 lengthwise slits along the side. Rub meat with garlic and sprinkle 1 tablespoon rosemary into slits. | 2. Stuff each opening with cheese, salami, prosciutto, parsley, capers (and anchovies if using). Tie meat with string to encase stuffing. | 3. Season with salt, pepper and remaining rosemary; place in roasting pan; pour olive oil over top. Roast for 20 minutes; lower temperature to 350 degrees F; continue to roast for 1 1/4 hours, turning occasionally. Remove from oven; let stand 15 minutes before slicing. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    pork loin 4 -5 boneless 0.0 0.0 0.0 0.0
    garlic clove 2 minced 8.94 1.9836 0.3816 0.03
    rosemary 2 tablespoons minced divided 4.454 0.7038 0.1125 0.1992
    fontina 1/4 cut 128.37 0.5115 8.448 10.2762
    salami 1/4 sliced 295.9747 2.1546 14.2884 25.1749
    prosciutto 1/4 sliced - - - -
    italian parsley 2 tablespoons chopped - - - -
    caper 1 tablespoon 1.9780000000000002 0.4205 0.203 0.07400000000000001
    salt pepper - - - -
    extra virgin olive oil 1/3 cup - - - -
    anchovy - - - -

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



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