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French's Tuscan Roast Pork Tenderloin

Source: Genius Kitchen(food.com)
Estimated Nutritional Profile
Nutrient Quantity
Protein (g)140.7597
Energy (kCal)823.4926
Carbohydrates (g)1.6399
Total fats (g)24.0751
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. MIX French Fried Onions, rosemary, garlic and pepper in plastic bag. Crush with hands or rolling pin. Transfer to pie plate or waxed paper. | 2. BRUSH pork with mustard. Coat in seasoned onion crumbs; press firmly to adhere. | 3. BAKE pork on a foil-lined baking sheet at 400°F for 30 minute or until 155°F internal temperature. Let rest 10 minute before slicing. | 4. UPDATE: I made this with 6 boneless chops and cooked for at 400 for 30 minutes in a glass baking dish and they were PHENOMENAL! | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    french onion 1 1/3 1/3 fried - - - -
    rosemary 1 teaspoon crushed 0.917 0.1449 0.0232 0.040999999999999995
    garlic powder 1/2 teaspoon 5.1305 1.1273 0.2565 0.0113
    black pepper 1/4 teaspoon ground 1.4432 0.3677 0.0597 0.0187
    pork tenderloin 1 1/2 1/2 816.0019 0.0 140.4203 24.0041
    spicy brown mustard 2 tablespoons - - - -

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



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