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Currant Glazed Pork Tenderloin

Estimated Nutritional Profile
Nutrient Quantity
Protein (g)93.6135
Energy (kCal)663.3412
Carbohydrates (g)-
Total fats (g)29.5027
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Preheat oven to 425 degrees. | 2. In small bowl combine jelly and vinegar, set aside. | 3. Rub tenderloin with olive oil, season with salt and pepper. | 4. Place on rack in shallow roasting pan, roast 20 minutes. | 5. Spoon some jelly-vinegar glaze over tenderloin. | 6. Roast until meat thermometer inserted in center of tenderloin registers 160 degrees. | 7. Remove from oven, spoon with remaining glaze and cover with foil. | 8. Let stand 15 minutes before slicing. | 9. NOTE: I served this with a jar of drained red cabbage to which I added 1 tablespoon of the currant jelly, The red cabbage complemented the meal perfectly. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    red currant jelly 1/3 cup - - - -
    bavarian beer vinegar 1 tablespoon used - - - -
    pork tenderloin 1 544.0012 0.0 93.6135 16.0027
    olive oil 1 tablespoon 119.34 0.0 0.0 13.5
    salt - - - -
    pepper - - - -

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



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