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Pork Veronique

Estimated Nutritional Profile
Nutrient Quantity
Protein (g)189.1546
Energy (kCal)1691.3926
Carbohydrates (g)142.0148
Total fats (g)45.188
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Flatten pork tenderloin slices. | 2. Cook in butter 3 minutes on each side. | 3. Remove to hot platter and keep warm. | 4. Sauté shallots and garlic until soft. | 5. Stir in vermouth and boil until reduced by 1/2. | 6. Add chicken broth, water, rosemary, parsley and thicken with Veloutine. | 7. Add grapes and oranges. | 8. Pour over pork slices. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    pork tenderloin 2 sliced 1066.2424 41.4849 163.0724 27.5073
    butter 2 tablespoons 171.0 7.857 5.343 14.4
    shallot 2 minced 230.4 53.76 8.0 0.32
    garlic 1 clove crushed 4.47 0.9918 0.1908 0.015
    vermouth 1/4 cup - - - -
    chicken broth 1 cup 78.12 1.89 11.1384 2.6208
    water 1 cup 0.0 0.0 0.0 0.0
    cornstarch 1 tablespoon 30.48 7.3016 0.0208 0.004
    green grape 1 cup seedless 104.19 27.331 1.0872 0.2416
    orange 2 peeled sectioned 3.525 0.8812 0.0705 0.009000000000000001
    rosemary 1/4 teaspoon 0.2292 0.0362 0.0058 0.0103
    parsley 2 tablespoons 2.736 0.4811 0.2257 0.06

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



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