Cooking in progress....

• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> Spanish and Portuguese >> Spanish

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Cut loin into bite-sized strips. | 2. Heat large pan with extra virgin olive oil to medium-hug heat. | 3. Place loin in pan. | 4. Add the garlic and sauté a little but not brown and add a bit of wine. | 5. Add bay leaf and peppers. | 6. Add more wine and a glass of water, should be covered, season with Beef Bouillon Cube. | 7. Lower heat slightly when it starts to reduce. | 8. Immediately afterwards return to medium heat and let braise further on its own juice from 7 to 10 minutes. | 9. Taste if it needs more wine. | 10. When the sauce has reduced, serve the loin with potatoes. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
pork loin	1/2	kg		864.5657	0.0	104.8035	49.4612
garlic	1		chopped	4.47	0.9918	0.1908	0.015
white wine	1/2			-	-	-	-
beef bouillon cube	1			0.35	0.002	0.057	0.011000000000000001
water	1	glass		-	-	-	-
bay leaf	1 -2			-	-	-	-
peppercorn	10 -15			0.0	0.0	0.0	0.0
salt				-	-	-	-
extra virgin olive oil				-	-	-	-

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