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Salsa Verde Con Puerco-Pork Tenderloin in Green Sauce

Estimated Nutritional Profile
Nutrient Quantity
Total fats (g)92.9325
Energy (kCal)2905.6978
Carbohydrates (g)324.2491
Protein (g)233.0166
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 lb cut 1088.0025 0.0 187.2271 32.0054
    tomatillo 10 husked washed 1451.4973 264.8983 43.5449 46.2665
    tomato 1 16.38 3.5399 0.8008 0.182
    poblano pepper 4 - - - -
    anaheim chilies 3 - - - -
    green chilies 2 cans 194.3028 48.0 0.0 0.0
    serrano pepper extra hot 2 - - - -
    jalapeno pepper 2 3.2625 0.7312 0.1024 0.0416
    yellow onion 1 peeled chopped sweet - - - -
    cilantro 1/2 bunch - - - -
    garlic clove 6 - - - -
    kosher salt 2 teaspoons - - - -
    black pepper 1 tablespoon ground 17.319000000000003 4.4126 0.7169 0.2249
    cumin 1 1/2 1/2 ground 11.8125 1.3936 0.561 0.7015
    lime juice 1 3.7812 1.2735 0.0635 0.0106
    olive oil 1 tablespoon 119.34 0.0 0.0 13.5

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



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