Whole Roasted Pork Loin
Estimated Nutritional Profile
| Nutrient | Quantity |
|---|---|
| Protein (g) | 307.2271 |
| Energy (kCal) | 3062.6084 |
| Carbohydrates (g) | 150.9189 |
| Total fats (g) | 131.6395 |
-
Cuisine
North American >> Canadian >> Canadian
-
Dietary Style
- Source
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
Late Stage
Utensils Used
| 1. Preheat the oven to 375 degrees F. | 2. In a food processor, puree 1/2 of one of the onions, grainy mustard, marmalade, butter, salt and pepper. | 3. Place the pork roast (it can be tied or untied) in a roasting pan and slather with the mustard glaze. | 4. Slice the remaining onions and arrange, along with the pears, orange and fresh herbs, around the pork loin. | 5. Roast uncovered for 15 minutes, then reduce the oven temperature to 350 degrees F, roasting for about 75 minutes, until an internal temperature of 175 degrees F is reached. | 6. Remove the roast from the pan and let rest on a cutting board or platter for 15 minutes before slicing. | 7. For the sauce, remove the orange segments, thyme and sage sprigs, and discard. | 8. Place the pan over medium heat and add the white wine, stirring to pull up any caramelized bits for the bottom of the pan. | 9. Add the chicken stock and sage and simmer until reduced by half. | 10. Reduce the heat to low and stir in the cold butter just until melted. | 11. Season to taste and serve beside slices of the roast pork. | ---------------------------------------------------------------------------
Estimated Nutritional Profile for Ingredients
| Ingredient Name | Quantity | Unit | State | Energy (kcal) | Carbohydrates | Protein (g) | Total Lipid (Fat) (g) |
|---|---|---|---|---|---|---|---|
| onion | 2 | peeled | 128.0 | 29.888 | 3.52 | 0.32 | |
| grainy mustard | 1/2 | cup | - | - | - | - | |
| orange marmalade | 3 | tablespoons | 147.6 | 39.78 | 0.18 | 0.0 | |
| butter | 2 | tablespoons | unsalted | 171.0 | 7.857 | 5.343 | 14.4 |
| salt | 1 | tablespoon | - | - | - | - | |
| black pepper | 1 | teaspoon | ground | 5.773 | 1.4708 | 0.239 | 0.075 |
| pork loin roast | 3 | lbs | boneless | 2257.6051 | 0.0 | 290.2247 | 113.2883 |
| bartlett pear | 2 | sliced | 264.4678 | 63.0105 | 1.6372 | 0.6717 | |
| orange | 1 | quartered | 1.7625 | 0.4406 | 0.0352 | 0.0045 | |
| thyme | 3 | sprigs | - | - | - | - | |
| sage | 1 | sprig | - | - | - | - | |
| white wine | 1/2 | cup | - | - | - | - | |
| chicken stock | 1 | cup | 86.4 | 8.472000000000001 | 6.047999999999999 | 2.88 | |
| sage | 1 | teaspoon | chopped | - | - | - | - |
| butter | 3 | tablespoons | unsalted chilled | 171.0 | 7.857 | 5.343 | 14.4 |
| salt | - | - | - | - | |||
| black pepper | ground | 5.773 | 1.4708 | 0.239 | 0.075 |
- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.