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Cubano-Style Pork Loin

Estimated Nutritional Profile
Nutrient Quantity
Protein (g)382.3389
Energy (kCal)3221.7995
Carbohydrates (g)19.285
Total fats (g)180.3306
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Mix the orange juice, lime juice, coffee, olive oil, garlic, red chili flakes, and cumin in a shallow baking pan large enough to hold the pork loin, Place the pork in the marinade, cover, and refrigerate overnight, or for at least 2 hours, turning several times. | 2. Heat the oven to 325°F Please the pork in a roasting pan, and pour the marinade over it. Season the pork with the salt and pepper. Bake for 1/2 to 2 hours, until a meat thermometer registers 185F, basting every 30 minutes. | 3. Remove the pork from the baking dish and transfer to a carving board. Allow to cool for 15 to 30 minutes before slicing and dressing with Raisin-Orange Sauce (Recipe #373864.) Garnish with fresh cilantro. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    orange juice 1/2 cup 55.8 12.895999999999999 0.868 0.248
    lime juice 1/8 cup 7.5625 2.5469999999999997 0.127 0.0212
    black coffee 1/2 cup - - - -
    extra virgin olive oil 1/8 cup - - - -
    garlic 2 teaspoons minced 8.344 1.8514 0.3562 0.027999999999999997
    red chili pepper flake 1 teaspoon crushed - - - -
    cumin 1 teaspoon 7.875 0.929 0.374 0.4677
    pork loin 4 lbs boneless 3137.2871 0.0 380.3049 179.482
    salt 2 teaspoons - - - -
    pepper 1/2 teaspoon ground 2.8865 0.7354 0.1195 0.0375
    cilantro 4 sprigs 2.0444 0.3262 0.1893 0.0462

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



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