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Jalisco Pork

Source: Genius Kitchen(food.com)
Estimated Nutritional Profile
Nutrient Quantity
Protein (g)83.1633
Energy (kCal)690.0487
Carbohydrates (g)27.3187
Total fats (g)28.5598
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Pound pork evenly to 1/4-inch thickness (between plastic wrap is good). | 2. Blend paprika, chili powder, vinegar, garlic, cumin, oregano, and salt, and rub over all sides of pork. | 3. Rest meat for at least one hour, refrigerated. | 4. Cut pork into 3-4 serving pieces. | 5. Pan-fry meat in the oil on both sides, until cooked to your liking. | 6. Drain meat and season with additional salt (if desired) and lime. | 7. Serve on warm tortillas with salsa, guacamole, and sliced fresh chiles (if desired). | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    pork tenderloin 1 lb trimmed 533.1212 20.7424 81.5362 13.7536
    paprika 1 1/2 1/2 9.729 1.8627 0.4878 0.4447
    chili powder 1 1/2 1/2 11.421 2.0129 0.5451 0.5783
    red wine vinegar 1 tablespoon 2.8310000000000004 0.0402 0.006 0.0
    garlic 2 teaspoons minced 8.344 1.8514 0.3562 0.027999999999999997
    cumin 1/2 teaspoon ground 3.9375 0.4645 0.187 0.2338
    oregano 1/2 teaspoon dried 1.325 0.3446 0.045 0.0214
    salt 1/2 teaspoon - - - -
    olive oil 1 tablespoon 119.34 0.0 0.0 13.5
    lime wedge 3 -4 - - - -
    tortilla - - - -
    salsa - - - -
    - - - -
    jalapeno sliced - - - -

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



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