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Balsamic-Glazed Pork Tenderloin

Source: Genius Kitchen(food.com)
Estimated Nutritional Profile
Nutrient Quantity
Protein (g)140.9773
Energy (kCal)1001.7895
Carbohydrates (g)32.7784
Total fats (g)28.5205
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Preheat oven to 375°F. | 2. Rinse pork under cool running water. Trim excess fat. Season with salt and pepper. | 3. Heat a large skillet over medium-high heat; place pork in skillet. Sear each side to brown entire surface. Remove meat from pan; set aside on a warm plate. | 4. Add vinegar to skillet, stirring to scrape any cooked bits of meat from skillet. Reduce heat to medium; stir in brown sugar and garlic; mix wel and simmer a few minutes to make a glaze. Return tenderloin to skillet; spoon glaze over meat. | 5. Place pork in a small roasting pan. Roast for 30 minutes. Remove pork from oven; allow to rest for 5 minutes before slicing. Drizzle any pan juices over top. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    pork tenderloin 1 1/2 1/2 816.0019 0.0 140.4203 24.0041
    olive oil 1 teaspoon 39.78 0.0 0.0 4.5
    salt 1/4 teaspoon - - - -
    black pepper 1/8 teaspoon ground 0.7216 0.1839 0.0299 0.0094
    balsamic vinegar 1/3 cup 74.8 14.4755 0.4165 0.0
    garlic 1/2 teaspoon crushed 2.086 0.4628 0.08900000000000001 0.006999999999999999
    brown sugar 2 tablespoons 68.4 17.6562 0.0216 0.0

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



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