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Pork Loin With Asparagus (Schweinelendchen Mit Spargel)

Source: Genius Kitchen(food.com)
Estimated Nutritional Profile
Nutrient Quantity
Protein (g)100.8953
Energy (kCal)1084.0408
Carbohydrates (g)41.5077
Total fats (g)58.5485
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Cut the pork loin in slices. | 2. Heat the butter in a frying pan and fry the pork loin slices for 3 minutes on each side, season with salt and pepper and keep warm. | 3. Peel the asparagus. | 4. Bring water to a boil in a large saucepan and add a teaspoon of both salt and sugar. | 5. Cook asparagus for about 15 minutes, then remove, allow to drain and keep warm. | 6. Peel the onion and pickle and puree in a blender. | 7. Peel the hard-boiled eggs and chop finely. | 8. Mix together the eggs, crème fraîche and the onion, pickle mixture. | 9. Season with salt, pepper and chervil. | 10. Pour the sauce on to the asparagus and serve with the pork loin and boiled potatoes. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    pork loin 1 lb 784.3218 0.0 95.0762 44.8705
    butter 1 ounce 161.595 7.4249 5.0491 13.607999999999999
    salt pepper - - - -
    white asparagus 3 - - - -
    sugar 2 tablespoons 110.124 27.5448 0.0 0.0
    onion 1 28.0 6.537999999999999 0.77 0.07
    pickle 1/2 - - - -
    hard egg 2 boiled - - - -
    creme fraiche 1/2 cup - - - -
    chervil - - - -

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



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