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Tuscan Pork Roast (Weight Watchers)

Source: Genius Kitchen(food.com)
Estimated Nutritional Profile
Nutrient Quantity
Protein (g)155.6969
Energy (kCal)892.1957
Carbohydrates (g)0.7038
Total fats (g)25.3272
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Preheat oven to 350°. With a small sharp knife, make several small incisions in the roast; insert a sliver of garlic in each incision. If desired, rub the roast with oil. Then sprinkle over it the rosemary, salt and pepper. | 2. Place the roast in a shallow roasting pan; pour 1/4 cup of the wine into the pan. | 3. Roast, basting occasionally with the pan juices (adding 1/4 cup of the wine after half an hour, and the other 1/4 cup a few minutes before the roast is done), until cooked through and an instant-read thermometer inserted in the pork (not touching bone) registers 160°, about 1 3/4 hours. | 4. Let stand 10 minutes before slicing. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    pork sirloin tip roast 1 1/2 boneless 768.4017 0.0 155.5844 11.628
    garlic clove 3 slivered - - - -
    olive oil 3 teaspoons 119.34 0.0 0.0 13.5
    rosemary 2 tablespoons minced 4.454 0.7038 0.1125 0.1992
    salt - - - -
    pepper ground - - - -
    white wine 3/4 cup divided - - - -

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



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