RecipeDB

Cooking in progress....

Roast Pork With Madeira Sauce

Estimated Nutritional Profile
Nutrient Quantity
Protein (g)191.8392
Energy (kCal)1675.5317
Carbohydrates (g)22.855
Total fats (g)90.1436
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Put the pork into a roasting pan with 1 cup water, white wine, vinegar, bayleaves, lemon zest, salt and pepper. | 2. Bake in a moderate oven. Baste from time to time until the pork is tender. Take from the pan, thicken the sauce with a flour and water paste, add the madeira and strain. | 3. Slice the pork and serve with the sauce poured over it. | 4. Tom make a crisp crust, remove the pork from the pan when it is tender and leave to get cold. Brush the top with beaten egg yolk, coat with breadcrumbs, moisten with gravy and return to the oven. Continue roasting and basting until you have a crust half an inch thick. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    pork loin 2 lb 1568.6436 0.0 190.1524 89.741
    white wine 1 cup - - - -
    madeira wine 187 1/2 - - - -
    bay leaf 2 - - - -
    lemon zest 1 - - - -
    flour 1 ounce 103.7591 22.7164 1.6868 0.4026
    vinegar 1 tablespoon 3.1289999999999996 0.1386 0.0 0.0
    salt pepper - - - -

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



    Similar Recipes by Processes Similar Recipes by Category Composition