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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> Spanish and Portuguese >> Spanish

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Remove the rind from the pork(if there is one) Brown the pork in the olive oil, then brown the carrot and onion. | 2. Place in a saucepan with the bay leaves, garlic, tomatoes, peppercorns and rosemary. | 3. Add water to cover and simmer for 1 1/2 hours, adding the vinegar in the final few minutes of cooking. | 4. Lift out and thinly slice the pork. | 5. Place in a dish with the vegetables and sauce to cover. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
pork tenderloin	1/2	lb		272.0006	0.0	46.8068	8.0014
olive oil	3	tablespoons		358.02	0.0	0.0	40.5
carrot	1		sliced	20.5	4.79	0.465	0.12
onion	1		sliced	28.0	6.537999999999999	0.77	0.07
bay leaf	4			-	-	-	-
garlic	3	cloves	minced	13.41	2.9754	0.5724	0.045
tomato	2		peeled chopped	83.72	18.564	4.368	0.728
black peppercorn	1	teaspoon		-	-	-	-
rosemary	2	sprigs		-	-	-	-
red wine vinegar	2	tablespoons		5.662000000000001	0.0805	0.0119	0.0

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