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Indonesian Pork Tenderloin

Estimated Nutritional Profile
Nutrient Quantity
Protein (g)98.4191
Energy (kCal)598.257
Carbohydrates (g)9.9387
Total fats (g)16.5197
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. In a bowl, combine first six ingredients. Place pork in large resealable plastic bag. Add half the marinade, seal bag, turn to coat and then refrigerate for two hours, turning occasionally. | 2. Cover and refrigerate remaining marinade for basting. | 3. Drain and discard marinade, grill pork covered, over hot heat for 15-20 minutes or until meat thermometer reads 160°F and juices run clear, basting occasionally with reserved marinade. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    lime juice 3 tablespoons 11.3438 3.8206 0.1906 0.0318
    soy sauce 3 tablespoons 25.44 2.3664 3.9072 0.2736
    stir fry sauce 3 tablespoons - - - -
    ginger 3/4 teaspoon ground 1.2 0.2666 0.0273 0.0112
    cayenne pepper 1/2 teaspoon 2.862 0.5097 0.1081 0.1554
    garlic clove 3 minced 13.41 2.9754 0.5724 0.045
    pork tenderloin 1 lb 544.0012 0.0 93.6135 16.0027

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



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