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Mustard Pork and Roasted Nectarines

Estimated Nutritional Profile
Nutrient Quantity
Protein (g)27169.5194
Energy (kCal)184449.7725
Carbohydrates (g)4228.703
Total fats (g)6190.6573
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Preheat oven to 190c. | 2. Spread the butterflied surface of the pork fillet with the mustard and place on a baking tray. | 3. Toss the nectarine quarters and red onion in the olive oil and place on the tray too. | 4. Put in the oven and cook for about 20 minutes, then sprinkle the pine nuts over the fruit and onions and cook a further 5 mins or until done to your liking. | 5. Remove from the oven and allow to rest a few minutes before slicing about half an inch thick. | 6. Divide the rocket between two dinner plates, then top with the nectarines onions, pine nuts and pork. Top with the shaved parmesand and drizzle over balsamic dressing to taste. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    pork filet 320 boneless butterflied 169165.1837 2566.1498 25561.146 5963.7895
    grain mustard 2 tablespoons coarse recommended - - - -
    nectarine 4 quartered 251.68 60.346000000000004 6.0632 1.8304
    red onion 1 halved cut - - - -
    olive oil 1 tablespoon 119.34 0.0 0.0 13.5
    pine nut 2 tablespoons 113.5688 2.2072 2.3102 11.5374
    rocket 4 cups - - - -
    parmesan cheese 50 shaved 14800.0 1600.0 1600.0 200.0
    balsamic salad dressing 2 tablespoons low fat - - - -

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



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