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Pork Tenderloin Cubano

Source: Genius Kitchen(food.com)
Estimated Nutritional Profile
Nutrient Quantity
Protein (g)1.421
Energy (kCal)66.1125
Carbohydrates (g)16.2222
Total fats (g)0.258
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Place the pork in a non-reactive container or plastic bag. | 2. In a bowl, whisk together the salt, pepper, garlic, onion, oregano, molasses, orange juice, lime juice, and rum. | 3. Pour the marinade over the pork, coating all surfaces. | 4. Cover and refrigerate for 2 hours and as much as overnight. | 5. Return to room temperature before cooking. | 6. Grill method: Grill the tenderloins over hot coals, 4 inches from the heat source, about 5 minutes per side for medium-rare, basting with the reserved marinade. | 7. Oven method: Roast the pork in a 400F oven for 20-25 minutes. | 8. Let the meat rest for 5 minutes; then slice into 3/4 inch thick rounds and serve. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    pork tenderloin 2 -12 ounces 0.0 0.0 0.0 0.0
    salt - - - -
    black pepper ground - - - -
    garlic clove 2 crushed - - - -
    yellow onion 1 diced 28.0 6.537999999999999 0.77 0.07
    oregano 1 teaspoon dried 2.65 0.6892 0.09 0.0428
    unsulphured molasses 2 tablespoons unsulphured - - - -
    orange juice 1/4 cup 27.9 6.4479999999999995 0.434 0.124
    lime juice 2 tablespoons 7.5625 2.5469999999999997 0.127 0.0212
    dark rum 2 tablespoons - - - -

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



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