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Mexican Pork with Escabeche Spice Rub

Estimated Nutritional Profile
Nutrient Quantity
Total fats (g)28.3094
Energy (kCal)1115.6789
Carbohydrates (g)52.5838
Protein (g)164.7135
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    Recipe Steps are not available.
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    pork tenderloin 2 trimmed 1066.2424 41.4849 163.0724 27.5073
    orange 4 peeled sliced 7.05 1.7625 0.141 0.018000000000000002
    garlic 4 cloves 17.88 3.9672 0.7632 0.06
    orange juice 1 tablespoon 6.975 1.6119999999999999 0.1085 0.031
    white wine vinegar 1 tablespoon - - - -
    oregano 1 teaspoon 2.65 0.6892 0.09 0.0428
    cinnamon 3/4 teaspoon - - - -
    allspice 1/2 teaspoon 2.4985 0.6851 0.0579 0.0826
    clove 1/2 teaspoon ground 2.877 0.6881 0.0627 0.1365
    cumin 1/2 teaspoon 3.9375 0.4645 0.187 0.2338
    coriander 1/2 teaspoon ground 2.682 0.4949 0.1113 0.1599
    black pepper 1/2 teaspoon 2.8865 0.7354 0.1195 0.0375
    cayenne 1 dash - - - -

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



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