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Sage Pork With Mustard Butter

Estimated Nutritional Profile
Nutrient Quantity
Protein (g)606.7971
Energy (kCal)6285.0732
Carbohydrates (g)157.14
Total fats (g)367.9682
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Place a leaf of sage on either side of your pork loins and secure with kitchen string or toothpicks. Season the chops with the salt and pepper. | 2. Brush steaks with olive oil and pan fry for 2-3 minutes each side, or until the steaks are cooked through. Remove from pan and keep warm. | 3. To the pan add the vinegar, butter, mustard and garlic and stir until the butter has melted. | 4. Spoon over the pork and serve with your choice of accompaniments. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    pork loin steak 4 2865.0732 0.0 499.9371 79.9682
    sea salt - - - -
    black pepper - - - -
    sage 1 bunch - - - -
    olive oil - - - -
    butter 40 3420.0 157.14 106.86 288.0
    garlic clove 1 crushed - - - -
    dijon mustard 2 teaspoons - - - -
    white wine vinegar 1 tablespoon - - - -

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



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