RecipeDB

Source: Genius Kitchen(food.com)

Estimated Nutritional Profile

Nutrient	Quantity
Protein (g)	163.658
Energy (kCal)	1233.1024
Carbohydrates (g)	42.5961
Total fats (g)	45.6513
Fatty acids, total saturated 20:0 (g)	0.0624
Fatty acids, total saturated 18:3 undifferentiated (g)	0.3893
Fatty acids, total polyunsaturated 17:1 (g)	0.0186
Fatty acids, total trans-monoenoic (g)	0.1598
Fatty acids, total saturated 20:4 undifferentiated (g)	0.0060
Fatty acids, total saturated 4:0 (g)	0.0074
Fatty acids, total trans (g)	0.1910
Riboflavin (mg)	0.0403
Tocopherol, beta (mg)	0.0148
Lactose (g)	0.8184
Fatty acids, total saturated 22:5 n-3 (DPA) (g)	0.0026
Fatty acids, total polyunsaturated 24:1 c (g)	0.0002
Fatty acids, total saturated 18:4 (g)	0.0000
Fatty acids, total saturated 18:0 (g)	3.7498
Tocopherol, delta (mg)	0.0000
Arginine (g)	0.0281
Proline (g)	0.0744
Fatty acids, total polyunsaturated 18:1 t (g)	0.1598
Campesterol (mg)	0.0000
Glucose (dextrose) (g)	0.0000
Adjusted Protein (g)	0.0000
Cystine (g)	0.0070
Tocotrienol, beta (mg)	0.0000
Selenium, Se (g)	0.8880
Copper, Cu (mg)	0.9003
Maltose (g)	0.0000
Zinc, Zn (mg)	13.5192
Total lipid (fat) (g)	45.6513
Vitamin K (phylloquinone) (g)	8.4870
Cholesterol (mg)	426.3209
Fatty acids, total saturated 22:1 undifferentiated (g)	0.0000
Fatty acids, total trans-polyenoic 18:3 n-3 c,c,c (ALA) (g)	0.0163
Menaquinone-4 (g)	1.4400
Phytosterols (mg)	29.8350
Folate, total (g)	1.4400
Fatty acids, total trans-polyenoic 20:3 n-6 (g)	0.0043
Vitamin A, IU (IU)	107.2800
Energy (kcal)	1233.1024
Fatty acids, total saturated 16:1 undifferentiated (g)	0.9568
Fatty acids, total saturated 14:1 (g)	0.0322
Vitamin D2 (ergocalciferol) (g)	0.0000
Methionine (g)	0.0187
Fatty acids, total saturated 20:5 n-3 (EPA) (g)	0.0014
Sugars, total (g)	30.6553
Folic acid (g)	0.0000
Tocotrienol, alpha (mg)	0.0048
Vitamin C, total ascorbic acid (mg)	24.4081
Lutein + zeaxanthin (g)	0.9600
Fatty acids, total saturated 22:6 n-3 (DHA) (g)	0.0002
Vitamin B-12, added (g)	0.0000
Valine (g)	0.0468
Fatty acids, total trans-polyenoic 18:1-11 t (18:1t n-7) (g)	0.0379
Fatty acids, total polyunsaturated 22:1 c (g)	0.0000
Magnesium, Mg (mg)	199.5204
Fatty acids, total saturated 16:0 (g)	8.5851
Carbohydrate, by difference (g)	42.5961
Vitamin D (IU)	0.0000
Fructose (g)	0.0000
Fluoride, F (g)	0.0000
Aspartic acid (g)	0.0629
Tyrosine (g)	0.0365
Potassium, K (mg)	4832.7059
Fatty acids, total saturated 12:0 (g)	0.1073
Vitamin A, RAE (g)	29.7600
Serine (g)	0.0458
Fatty acids, total trans-polyenoic 21:5 (g)	0.0000
Phenylalanine (g)	0.0377
Fatty acids, total trans-polyenoic 22:4 (g)	0.0002
Alcohol, ethyl (g)	0.0000
Fatty acids, total polyunsaturated 24:0 (g)	0.0014
Fatty acids, total saturated 22:0 (g)	0.0200
Fatty acids, total saturated 14:0 (g)	0.7486
Histidine (g)	0.0221
Isoleucine (g)	0.0391
Fatty acids, total polyunsaturated 18:2 CLAs (g)	0.0194
Niacin (mg)	0.0223
Water (g)	661.7623
Fatty acids, total saturated 8:0 (g)	0.0348
Tocotrienol, delta (mg)	0.0000
Theobromine (mg)	0.0000
Fatty acids, total polyunsaturated 20:2 n-6 c,c (g)	0.0019
Carotene, beta (g)	6.0000
Sodium, Na (mg)	3708.1984
Iron, Fe (mg)	9.0524
Energy (kJ)	5169.6151
Ash (g)	19.8344
Caffeine (mg)	0.0000
Glycine (g)	0.0182
Fatty acids, total trans-polyenoic (g)	0.0312
Fatty acids, total polyunsaturated 18:3 n-6 c,c,c (g)	0.0014
Fatty acids, total saturated 18:2 undifferentiated (g)	6.4910
Fatty acids, total polyunsaturated (g)	6.9886
Vitamin E (alpha-tocopherol) (mg)	2.0284
Sucrose (g)	0.0000
Vitamin B-6 (mg)	0.0098
Fatty acids, total trans-polyenoic 13:0 (g)	0.0000
Fatty acids, total saturated 6:0 (g)	0.0487
Vitamin D (D2 + D3) (g)	0.0000
Vitamin D3 (cholecalciferol) (g)	0.0000
Lysine (g)	0.0660
Beta-sitosterol (mg)	0.0000
Fatty acids, total polyunsaturated 20:3 undifferentiated (g)	0.0046
Fatty acids, total trans-polyenoic 15:1 (g)	0.0000
Lycopene (g)	0.0000
Starch (g)	0.0000
Pantothenic acid (mg)	0.1133
Fatty acids, total trans-polyenoic 20:4 n-6 (g)	0.0000
Fatty acids, total polyunsaturated 18:2 t,t (g)	0.0000
Fatty acids, total polyunsaturated 15:0 (g)	0.0410
Fatty acids, total trans-polyenoic 18:3i (g)	0.0000
Thiamin (mg)	0.0048
Folate, food (g)	1.4400
Fatty acids, total saturated 20:1 (g)	0.0490
Fatty acids, total monounsaturated (g)	22.2419
Stigmasterol (mg)	0.0000
Fatty acids, total polyunsaturated 18:2 n-6 c,c (g)	0.1051
Fatty acids, total polyunsaturated 16:1 t (g)	0.0000
Fatty acids, total polyunsaturated 17:0 (g)	0.0289
Fatty acids, total polyunsaturated 18:2 i (g)	0.0000
Hydroxyproline (g)	0.0000
Dihydrophylloquinone (g)	0.0000
Choline, total (mg)	4.6485
Fatty acids, total polyunsaturated 16:1 c (g)	0.0706
Fatty acids, total saturated (g)	13.7057
Vitamin B-12 (g)	0.0504
Calcium, Ca (mg)	87.0951
Fatty acids, total saturated 10:0 (g)	0.0907
Galactose (g)	0.0000
Tocotrienol, gamma (mg)	0.0000
Alanine (g)	0.0278
Glutamic acid (g)	0.1615
Fatty acids, total trans-polyenoic 20:3 n-3 (g)	0.0002
Carotene, alpha (g)	0.0000
Vitamin E, added (mg)	0.0000
Retinol (g)	29.0400
Leucine (g)	0.0773
Folate, DFE (g)	1.4400
Fatty acids, total polyunsaturated 22:1 t (g)	0.0000
Fatty acids, total polyunsaturated 18:2 t not further defined (g)	0.0312
Fiber, total dietary (g)	0.0000
Tryptophan (g)	0.0101
Threonine (g)	0.0341
Fatty acids, total polyunsaturated 18:1 c (g)	0.8311
Manganese, Mn (mg)	0.0036
Protein (g)	163.6580
Cryptoxanthin, beta (g)	0.2400
Fatty acids, total saturated 18:1 undifferentiated (g)	21.1851
Betaine (mg)	0.1575
Phosphorus, P (mg)	18.2400
Tocopherol, gamma (mg)	0.1840

Recipe Overview
Ingredients
Processes - Utensils
Instructions

Cuisine
North American >> Canadian >> Canadian
Dietary Style
Source
Genius Kitchen(food.com)

Temporal Sequence of Cooking Processes

Early Stage

Middle Stage Processes

Late Stage

Utensils Used

| 1. Heat the oil in a large skillet over high heat. | 2. Season the pork with salt and pepper. | 3. Transfer to the skillet and cook, turning, until browned all over, 5 to 10 minutes. | 4. Reduce the heat to medium-low and cover the skillet. | 5. Cook the pork, turning occasionally, until done, 20 to 25 minutes. | 6. Remove the pork from the skillet, cover with aluminum foil and let rest for 10 minutes. | 7. Reserve the pan juices. | 8. To the juices in the skillet, add the mustards, sour cream and any accumulated juices from the resting pork. | 9. Whisk over medium heat until heated through. Do not boil. | 10. Add water if the sauce is too thick. | 11. Slice the pork thinly and serve with the sauce. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
olive oil	1	tablespoon		119.34	0.0	0.0	13.5
pork tenderloin	2	lb	trimmed	1066.2424	41.4849	163.0724	27.5073
salt			coarse	-	-	-	-
black pepper			ground	-	-	-	-
grainy mustard	1/4	cup		-	-	-	-
dijon mustard	2	tablespoons		-	-	-	-
cream	2	tablespoons	sour	47.52	1.1112	0.5856	4.644

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

Cooking in progress....

Pork Tenderloin With Grainy Mustard Sauce