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Spanish Pork Tenderloin With Olives

Estimated Nutritional Profile
Nutrient Quantity
Total fats (g)39.2476
Energy (kCal)1214.7545
Carbohydrates (g)91.9866
Protein (g)127.9414
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    Recipe Steps are not available.
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    yellow rice 1 package - - - -
    purpose flour 1/2 cup - - - -
    black pepper 1 teaspoon 5.773 1.4708 0.239 0.075
    oregano 3/4 teaspoon dried 1.9875 0.5169 0.0675 0.0321
    basil 1/2 teaspoon dried 0.1016 0.0117 0.0139 0.0028
    thyme 1/2 teaspoon dried 0.40399999999999997 0.0978 0.0222 0.0067
    salt 1/4 teaspoon - - - -
    pork tenderloin 1 1/2 trimmed cut 799.6818 31.1137 122.3043 20.6304
    olive oil 4 teaspoons divided 159.12 0.0 0.0 18.0
    white wine vinegar 2/3 cup - - - -
    onion 3 cups sliced 192.0 44.832 5.28 0.48
    green bell pepper 1 cup - - - -
    red bell pepper 1 cup - - - -
    olive 2/3 cup sliced stuffed - - - -
    sugar 1 tablespoon 55.062 13.7724 0.0 0.0
    allspice 1/8 teaspoon ground 0.6246 0.1713 0.0145 0.0206
    bay leaf 6 - - - -
    garlic clove 3 sliced - - - -

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



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