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Pineapple-Herb Stuffed Eye of Round or Pork Tenderloin

Source: Genius Kitchen(food.com)
Estimated Nutritional Profile
Nutrient Quantity
Protein (g)2.0415
Energy (kCal)50.976
Carbohydrates (g)11.9417
Total fats (g)1.3901
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Cut a slit in side of roast, without going through to the other side. | 2. Sprinkle salt and pepper inside slit and all over roast. | 3. Chop finely, 2 slices of pineapple. | 4. Whisk together pineapple juice, yogurt and paprika. | 5. Stir in oregano and chopped pineapple. | 6. Pack slit with pineapple, oregano, yogurt mixture, squeeze out most of the juice and reserve. | 7. Close slit with toothpicks. | 8. Place roast in a zip lock bag. | 9. Pour remaining juice, yogurt mixture over roast. | 10. Squeeze air out of bag and refrigerate 30 minutes to 1 hour. | 11. Place marinated meat in roaster and squeeze marinade out of bag onto the roast, add more chopped oregano if desired. | 12. Roast at 400°F for 45 minutes to one hour depending on degree of doneness desired. | 13. 15 minutes before removing from oven, place pineapple rings along top and around sides of roast, return to oven to finish. Cover and let stand 10 minutes before carving. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    beef eye 2 -3 round 0.0 0.0 0.0 0.0
    salt pepper - - - -
    pineapple ring 1 can divided - - - -
    plain yogurt 1/4 cup - - - -
    paprika 1 tablespoon 19.176 3.6713 0.9615 0.8765
    oregano 1/4 cup chopped 31.8 8.2704 1.08 0.5136

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



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