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Asian Pork Tenderloin

Source: Genius Kitchen(food.com)
Estimated Nutritional Profile
Nutrient Quantity
Protein (g)285.1317
Energy (kCal)2068.0487
Carbohydrates (g)67.4732
Total fats (g)64.9904
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Trim fat from pork, and remove membrane on tenderloins using sharp knife. | 2. Cut meat into 6x1 1/2" chunks to facilitate marinating. | 3. Blend all ingredients to prepare marinade (may be refrigerated for later use) about 1 1/4 cup marinade in plastic bag or sealed container for 4-6 hrs., or overnight. | 4. Remove pork from marinade (reserve for basting) and arrange on single layer on rack over foil lined pan. | 5. Bake uncovered in a 350°F oven, for 30 minutes. | 6. Turn, and bake for additional 30-45 mins., brushing occasionally with reserved marinade. | 7. Cut in thin slices, and serve hot or cold. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    pork tenderloin 3 lb 1632.0037 0.0 280.8406 48.0081
    hoisin sauce 5 tablespoons 176.0 35.264 2.648 2.7119999999999997
    plum sauce 3 tablespoons 104.88 24.4017 0.5073 0.5928
    oyster sauce 2 tablespoons 18.36 3.9312 0.486 0.09
    dark soy sauce 2 tablespoons - - - -
    honey 2 tablespoons - - - -
    sherry 1 tablespoon - - - -
    peanut oil 1 tablespoon 119.34 0.0 0.0 13.5
    chinese chili sauce 1 teaspoon - - - -
    five spice powder 1/2 teaspoon - - - -
    garlic 1 tablespoon minced 12.665 2.8101 0.5406 0.0425
    ginger 1 tablespoon minced 4.8 1.0662 0.1092 0.045

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



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