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Pork Tenderloins

Estimated Nutritional Profile
Nutrient Quantity
Protein (g)213.1867
Energy (kCal)4174.4091
Carbohydrates (g)813.8961
Total fats (g)38.1237
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Boil prunes in water 5 minutes. | 2. Drain, remove pits. | 3. Cut tenderloins lengthwise almost in half. | 4. Sprinkle cut sides with salt and pepper. | 5. Place half the prunes and apple down the center of each. | 6. Tie up with skewers and string. | 7. Roast in 325°F oven to internal temperature of 170° (1¼-1½ hours). | 8. Remove pork to warm platter. | 9. Add ¾ cup water to pan, stir to loosen browned bits. | 10. Pour into 1 quart saucepan. | 11. Bring to a boil. | 12. Add ¼ cup water mixed with flour to drippings, heat to boiling, stirring constantly. | 13. Add salt and pepper. | 14. Boil, stir 1 minute. | 15. Cut pork in slices. | 16. Serve with gravy. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    prune 12 dried 2948.4 780.6239999999999 24.4296 5.6160000000000005
    pork tenderloin 2 1088.0025 0.0 187.2271 32.0054
    salt pepper - - - -
    apple 1 chopped 65.0 17.2625 0.325 0.2125
    water 3/4 cup 0.0 0.0 0.0 0.0
    water 1/4 cup 0.0 0.0 0.0 0.0
    flour 2 tablespoons 72.285 15.8257 1.1751 0.2804
    salt 1/4 teaspoon - - - -
    pepper 1/8 teaspoon 0.7216 0.1839 0.0299 0.0094

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



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