RecipeDB

Estimated Nutritional Profile

Nutrient	Quantity
Protein (g)	21.6525
Energy (kCal)	548.76
Carbohydrates (g)	20.4831
Total fats (g)	41.2624
Fatty acids, total saturated 20:0 (g)	0.1259
Fatty acids, total saturated 18:3 undifferentiated (g)	0.2775
Fatty acids, total polyunsaturated 17:1 (g)	0.0533
Fatty acids, total trans-monoenoic (g)	0.3000
Fatty acids, total saturated 20:4 undifferentiated (g)	0.0174
Fatty acids, total saturated 4:0 (g)	0.2196
Fatty acids, total trans (g)	0.3708
Riboflavin (mg)	0.0564
Tocopherol, beta (mg)	0.0297
Lactose (g)	0.8760
Fatty acids, total saturated 22:5 n-3 (DPA) (g)	0.0060
Fatty acids, total polyunsaturated 24:1 c (g)	0.0000
Fatty acids, total saturated 18:4 (g)	0.0000
Fatty acids, total saturated 18:0 (g)	1.9797
Tocopherol, delta (mg)	0.0000
Arginine (g)	0.0198
Proline (g)	0.0906
Fatty acids, total polyunsaturated 18:1 t (g)	0.2673
Campesterol (mg)	0.0000
Glucose (dextrose) (g)	6.4345
Adjusted Protein (g)	0.0000
Cystine (g)	0.0045
Tocotrienol, beta (mg)	0.0000
Selenium, Se (g)	0.9000
Copper, Cu (mg)	0.1374
Maltose (g)	0.0000
Zinc, Zn (mg)	1.8200
Total lipid (fat) (g)	41.2624
Vitamin K (phylloquinone) (g)	17.2140
Cholesterol (mg)	85.4200
Fatty acids, total saturated 22:1 undifferentiated (g)	0.0009
Fatty acids, total trans-polyenoic 18:3 n-3 c,c,c (ALA) (g)	0.0366
Menaquinone-4 (g)	0.0000
Phytosterols (mg)	59.6700
Folate, total (g)	1.2000
Fatty acids, total trans-polyenoic 20:3 n-6 (g)	0.0117
Vitamin A, IU (IU)	441.0000
Energy (kcal)	548.7600
Fatty acids, total saturated 16:1 undifferentiated (g)	0.6252
Fatty acids, total saturated 14:1 (g)	0.1032
Vitamin D2 (ergocalciferol) (g)	0.0000
Methionine (g)	0.0198
Fatty acids, total saturated 20:5 n-3 (EPA) (g)	0.0027
Sugars, total (g)	17.3131
Folic acid (g)	0.0000
Tocotrienol, alpha (mg)	0.0270
Vitamin C, total ascorbic acid (mg)	3.2040
Lutein + zeaxanthin (g)	0.0000
Fatty acids, total saturated 22:6 n-3 (DHA) (g)	0.0000
Vitamin B-12, added (g)	0.0000
Valine (g)	0.0510
Fatty acids, total trans-polyenoic 18:1-11 t (18:1t n-7) (g)	0.0000
Fatty acids, total polyunsaturated 22:1 c (g)	0.0009
Magnesium, Mg (mg)	36.9400
Fatty acids, total saturated 16:0 (g)	6.5657
Carbohydrate, by difference (g)	20.4831
Vitamin D (IU)	18.9000
Fructose (g)	6.2730
Fluoride, F (g)	0.9000
Aspartic acid (g)	0.0627
Tyrosine (g)	0.0402
Potassium, K (mg)	724.2900
Fatty acids, total saturated 12:0 (g)	0.3150
Vitamin A, RAE (g)	123.3000
Serine (g)	0.0282
Fatty acids, total trans-polyenoic 21:5 (g)	0.0000
Phenylalanine (g)	0.0390
Fatty acids, total trans-polyenoic 22:4 (g)	0.0030
Alcohol, ethyl (g)	0.0000
Fatty acids, total polyunsaturated 24:0 (g)	0.0027
Fatty acids, total saturated 22:0 (g)	0.0393
Fatty acids, total saturated 14:0 (g)	1.0441
Histidine (g)	0.0198
Isoleucine (g)	0.0438
Fatty acids, total polyunsaturated 18:2 CLAs (g)	0.0564
Niacin (mg)	0.0192
Water (g)	162.8535
Fatty acids, total saturated 8:0 (g)	0.1152
Tocotrienol, delta (mg)	0.0000
Theobromine (mg)	0.0000
Fatty acids, total polyunsaturated 20:2 n-6 c,c (g)	0.0024
Carotene, beta (g)	21.6000
Sodium, Na (mg)	490.7500
Iron, Fe (mg)	1.9132
Energy (kJ)	2297.8600
Ash (g)	2.9375
Caffeine (mg)	0.0000
Glycine (g)	0.0198
Fatty acids, total trans-polyenoic (g)	0.0708
Fatty acids, total polyunsaturated 18:3 n-6 c,c,c (g)	0.0006
Fatty acids, total saturated 18:2 undifferentiated (g)	3.6511
Fatty acids, total polyunsaturated (g)	3.9842
Vitamin E (alpha-tocopherol) (mg)	4.1505
Sucrose (g)	0.0000
Vitamin B-6 (mg)	0.0105
Fatty acids, total trans-polyenoic 13:0 (g)	0.0000
Fatty acids, total saturated 6:0 (g)	0.1827
Vitamin D (D2 + D3) (g)	0.4800
Vitamin D3 (cholecalciferol) (g)	0.4800
Lysine (g)	0.0372
Beta-sitosterol (mg)	0.0000
Fatty acids, total polyunsaturated 20:3 undifferentiated (g)	0.0123
Fatty acids, total trans-polyenoic 15:1 (g)	0.0000
Lycopene (g)	0.0000
Starch (g)	0.0000
Pantothenic acid (mg)	0.1485
Fatty acids, total trans-polyenoic 20:4 n-6 (g)	0.0000
Fatty acids, total polyunsaturated 18:2 t,t (g)	0.0000
Fatty acids, total polyunsaturated 15:0 (g)	0.1059
Fatty acids, total trans-polyenoic 18:3i (g)	0.0012
Thiamin (mg)	0.0060
Folate, food (g)	1.2000
Fatty acids, total saturated 20:1 (g)	0.1035
Fatty acids, total monounsaturated (g)	23.8410
Stigmasterol (mg)	0.0000
Fatty acids, total polyunsaturated 18:2 n-6 c,c (g)	0.2622
Fatty acids, total polyunsaturated 16:1 t (g)	0.0327
Fatty acids, total polyunsaturated 17:0 (g)	0.0689
Fatty acids, total polyunsaturated 18:2 i (g)	0.0000
Hydroxyproline (g)	0.0000
Dihydrophylloquinone (g)	0.0000
Choline, total (mg)	5.1210
Fatty acids, total polyunsaturated 16:1 c (g)	0.1641
Fatty acids, total saturated (g)	11.8138
Vitamin B-12 (g)	0.0480
Calcium, Ca (mg)	50.8600
Fatty acids, total saturated 10:0 (g)	0.2715
Galactose (g)	0.0000
Tocotrienol, gamma (mg)	0.0000
Alanine (g)	0.0273
Glutamic acid (g)	0.1716
Fatty acids, total trans-polyenoic 20:3 n-3 (g)	0.0006
Carotene, alpha (g)	0.0000
Vitamin E, added (mg)	0.0000
Retinol (g)	121.5000
Leucine (g)	0.0702
Folate, DFE (g)	1.2000
Fatty acids, total polyunsaturated 22:1 t (g)	0.0000
Fatty acids, total polyunsaturated 18:2 t not further defined (g)	0.0696
Fiber, total dietary (g)	0.0000
Tryptophan (g)	0.0198
Threonine (g)	0.0378
Fatty acids, total polyunsaturated 18:1 c (g)	2.1234
Manganese, Mn (mg)	0.1132
Protein (g)	21.6525
Cryptoxanthin, beta (g)	0.0000
Fatty acids, total saturated 18:1 undifferentiated (g)	22.9546
Betaine (mg)	0.0270
Phosphorus, P (mg)	33.5500
Tocopherol, gamma (mg)	0.2961

Recipe Overview
Ingredients
Processes - Utensils
Instructions

Cuisine
European >> Italian >> Italian
Dietary Style
Source
Genius Kitchen(food.com)

Temporal Sequence of Cooking Processes

Early Stage

Middle Stage Processes

Late Stage

Utensils Used

| 1. in a small sautee pan add olive oil. | 2. salt and flour pork, pat off excess flour. | 3. turn on heat to medium, when oil is hot, add pork, give the pan a little shimmy so pork does not stick to the pan. | 4. brown sides and remove pork. Pour out the oil. | 5. add balsamic vinegar, demi glace, cream, prosciutto, and a pinch of salt to taste, but make sure you know what the taste is, and that is good. probably more salt than you think, but not too much, duh. | 6. cook on medium heat until it starts to thicken just before finished add the pork back in and turn off, after a minute or so flip the pork over. pork should be tender, but all the way cooked. | 7. now enjoy. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
pork tenderloin	4	ounces	trimmed pounded	133.28	5.1856	20.384	3.4384
flour				-	-	-	-
salt pepper				-	-	-	-
balsamic vinegar	1/3	cup		74.8	14.4755	0.4165	0.0
demi glace	1/4	cup	mixed	-	-	-	-
heavy cream	1/4	cup	diluted	102.0	0.8220000000000001	0.852	10.824000000000002
prosciutto	20	pieces	cut	-	-	-	-
olive oil	2	tablespoons		238.68	0.0	0.0	27.0

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

Cooking in progress....

Pork Tenderloin