RecipeDB

Source: Genius Kitchen(food.com)

Estimated Nutritional Profile

Nutrient	Quantity
Protein (g)	99.88
Energy (kCal)	910.9464
Carbohydrates (g)	91.7495
Total fats (g)	18.6722
Fatty acids, total saturated 20:0 (g)	0.0136
Fatty acids, total saturated 18:3 undifferentiated (g)	0.2333
Fatty acids, total polyunsaturated 17:1 (g)	0.0000
Fatty acids, total trans-monoenoic (g)	0.1043
Fatty acids, total saturated 20:4 undifferentiated (g)	0.2448
Fatty acids, total saturated 4:0 (g)	0.0000
Fatty acids, total trans (g)	0.1632
Riboflavin (mg)	1.7871
Tocopherol, beta (mg)	0.0165
Lactose (g)	0.0000
Fatty acids, total saturated 22:5 n-3 (DPA) (g)	0.0000
Fatty acids, total polyunsaturated 24:1 c (g)	0.0000
Fatty acids, total saturated 18:4 (g)	0.0000
Fatty acids, total saturated 18:0 (g)	1.9122
Tocopherol, delta (mg)	0.0000
Arginine (g)	6.5058
Proline (g)	4.0294
Fatty acids, total polyunsaturated 18:1 t (g)	0.1043
Campesterol (mg)	0.0000
Glucose (dextrose) (g)	10.7940
Adjusted Protein (g)	0.0000
Cystine (g)	1.1373
Tocotrienol, beta (mg)	0.0165
Selenium, Se (g)	140.6570
Copper, Cu (mg)	1.1711
Maltose (g)	0.0000
Zinc, Zn (mg)	9.6347
Total lipid (fat) (g)	18.6722
Vitamin K (phylloquinone) (g)	98.7087
Cholesterol (mg)	294.6673
Fatty acids, total saturated 22:1 undifferentiated (g)	0.0000
Fatty acids, total trans-polyenoic 18:3 n-3 c,c,c (ALA) (g)	0.0795
Menaquinone-4 (g)	0.0000
Phytosterols (mg)	40.6290
Folate, total (g)	184.6503
Fatty acids, total trans-polyenoic 20:3 n-6 (g)	0.0000
Vitamin A, IU (IU)	2703.2890
Energy (kcal)	910.9464
Fatty acids, total saturated 16:1 undifferentiated (g)	0.4800
Fatty acids, total saturated 14:1 (g)	0.0007
Vitamin D2 (ergocalciferol) (g)	0.0000
Methionine (g)	2.6473
Fatty acids, total saturated 20:5 n-3 (EPA) (g)	0.0000
Sugars, total (g)	62.5270
Folic acid (g)	0.0000
Tocotrienol, alpha (mg)	0.2017
Vitamin C, total ascorbic acid (mg)	257.4755
Lutein + zeaxanthin (g)	511.2840
Fatty acids, total saturated 22:6 n-3 (DHA) (g)	0.0000
Vitamin B-12, added (g)	0.0000
Valine (g)	5.1201
Fatty acids, total trans-polyenoic 18:1-11 t (18:1t n-7) (g)	0.0000
Fatty acids, total polyunsaturated 22:1 c (g)	0.0000
Magnesium, Mg (mg)	226.9410
Fatty acids, total saturated 16:0 (g)	3.5630
Carbohydrate, by difference (g)	91.7495
Vitamin D (IU)	45.3334
Fructose (g)	15.9451
Fluoride, F (g)	2.4532
Aspartic acid (g)	9.9332
Tyrosine (g)	3.7064
Potassium, K (mg)	2900.8685
Fatty acids, total saturated 12:0 (g)	0.0168
Vitamin A, RAE (g)	134.6617
Serine (g)	4.3018
Fatty acids, total trans-polyenoic 21:5 (g)	0.0000
Phenylalanine (g)	4.1178
Fatty acids, total trans-polyenoic 22:4 (g)	0.0000
Alcohol, ethyl (g)	0.0000
Fatty acids, total polyunsaturated 24:0 (g)	0.0000
Fatty acids, total saturated 22:0 (g)	0.0000
Fatty acids, total saturated 14:0 (g)	0.4567
Histidine (g)	4.1405
Isoleucine (g)	4.7764
Fatty acids, total polyunsaturated 18:2 CLAs (g)	0.0000
Niacin (mg)	33.4415
Water (g)	926.9853
Fatty acids, total saturated 8:0 (g)	0.0051
Tocotrienol, delta (mg)	0.0000
Theobromine (mg)	0.0000
Fatty acids, total polyunsaturated 20:2 n-6 c,c (g)	0.0635
Carotene, beta (g)	1562.7063
Sodium, Na (mg)	256.5712
Iron, Fe (mg)	7.6773
Energy (kJ)	3807.4155
Ash (g)	7.3088
Caffeine (mg)	0.0000
Glycine (g)	4.4306
Fatty acids, total trans-polyenoic (g)	0.0589
Fatty acids, total polyunsaturated 18:3 n-6 c,c,c (g)	0.0000
Fatty acids, total saturated 18:2 undifferentiated (g)	2.4633
Fatty acids, total polyunsaturated (g)	3.0228
Vitamin E (alpha-tocopherol) (mg)	2.9900
Sucrose (g)	32.2056
Vitamin B-6 (mg)	4.2089
Fatty acids, total trans-polyenoic 13:0 (g)	0.0000
Fatty acids, total saturated 6:0 (g)	0.0006
Vitamin D (D2 + D3) (g)	1.3600
Vitamin D3 (cholecalciferol) (g)	1.3600
Lysine (g)	8.9598
Beta-sitosterol (mg)	0.0800
Fatty acids, total polyunsaturated 20:3 undifferentiated (g)	0.0115
Fatty acids, total trans-polyenoic 15:1 (g)	0.0000
Lycopene (g)	5.8700
Starch (g)	0.0000
Pantothenic acid (mg)	5.1412
Fatty acids, total trans-polyenoic 20:4 n-6 (g)	0.0000
Fatty acids, total polyunsaturated 18:2 t,t (g)	0.0589
Fatty acids, total polyunsaturated 15:0 (g)	0.0045
Fatty acids, total trans-polyenoic 18:3i (g)	0.0000
Thiamin (mg)	4.8727
Folate, food (g)	184.6503
Fatty acids, total saturated 20:1 (g)	0.0956
Fatty acids, total monounsaturated (g)	7.0406
Stigmasterol (mg)	0.1200
Fatty acids, total polyunsaturated 18:2 n-6 c,c (g)	2.0989
Fatty acids, total polyunsaturated 16:1 t (g)	0.0000
Fatty acids, total polyunsaturated 17:0 (g)	0.0363
Fatty acids, total polyunsaturated 18:2 i (g)	0.0000
Hydroxyproline (g)	0.2403
Dihydrophylloquinone (g)	0.0000
Choline, total (mg)	405.0988
Fatty acids, total polyunsaturated 16:1 c (g)	0.0000
Fatty acids, total saturated (g)	6.0356
Vitamin B-12 (g)	2.3573
Calcium, Ca (mg)	202.4201
Fatty acids, total saturated 10:0 (g)	0.0062
Galactose (g)	0.0069
Tocotrienol, gamma (mg)	0.0000
Alanine (g)	5.8248
Glutamic acid (g)	15.7986
Fatty acids, total trans-polyenoic 20:3 n-3 (g)	0.0000
Carotene, alpha (g)	18.7020
Vitamin E, added (mg)	0.0000
Retinol (g)	0.0000
Leucine (g)	8.2520
Folate, DFE (g)	184.6503
Fatty acids, total polyunsaturated 22:1 t (g)	0.0000
Fatty acids, total polyunsaturated 18:2 t not further defined (g)	0.0000
Fiber, total dietary (g)	13.2131
Tryptophan (g)	1.0441
Threonine (g)	4.3736
Fatty acids, total polyunsaturated 18:1 c (g)	5.6375
Manganese, Mn (mg)	4.1663
Protein (g)	99.8800
Cryptoxanthin, beta (g)	78.8460
Fatty acids, total saturated 18:1 undifferentiated (g)	6.4654
Betaine (mg)	14.4799
Phosphorus, P (mg)	1226.5828
Tocopherol, gamma (mg)	0.4601

Recipe Overview
Ingredients
Processes - Utensils
Instructions

Cuisine
Latin American >> Caribbean >> Rest Caribbean
Dietary Style
Source
Genius Kitchen(food.com)

Temporal Sequence of Cooking Processes

Early Stage

Middle Stage Processes

Late Stage

Utensils Used

| 1. DIRECTIONS. | 2. Combine the Jerk Spice ingredients in a small bowl and mix to form a coarse paste. Or blend in food processor. | 3. Coat pork tenderloin and Marinate at least 4 hours or overnight. The longer it marinates, the more flavor the pork absorbs. | 4. Pineapple Mango-Kiwi Salsa. | 5. Put all in a bowl, mix it up, and let it sit for a little bit to allow the flavors to mingle. | 6. Grill tenderloin, covered, over indirect medium heat for 10 minutes each side. | 7. Juices should run clear or temperature 160 degrees. | 8. Let roast sit about 10 minutes to let juices settle. | 9. Slice and serve with Pineapple Salsa. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
pork tenderloin	1			544.0012	0.0	93.6135	16.0027
onion	1/2	cup	chopped	32.0	7.472	0.88	0.08
scallion	1/3	cup	chopped	10.6667	2.4467	0.61	0.0633
thyme leave	1/4	cup	chopped	-	-	-	-
garlic clove	4		chopped	-	-	-	-
orange juice	2	tablespoons		13.95	3.2239999999999998	0.217	0.062
lime juice	2	tablespoons		7.5625	2.5469999999999997	0.127	0.0212
scotch bonnet pepper	1 -3		seeded minced	-	-	-	-
ginger	1	tablespoon	chopped	4.8	1.0662	0.1092	0.045
coriander	2	teaspoons	ground	10.728	1.9796	0.4453	0.6397
black pepper	2	teaspoons	ground	11.546	2.9417	0.4779	0.15
allspice	1	teaspoon	ground	4.997	1.3703	0.1157	0.1651
cumin	1	dash		-	-	-	-
salt	1	teaspoon		-	-	-	-
nutmeg	1/2	teaspoon	ground	5.775	0.5422	0.0642	0.3994
cinnamon	1/2	teaspoon	ground	-	-	-	-
pineapple	2	cups	chopped	165.0	43.29600000000001	1.7819999999999998	0.396
mango	1		chopped	99.0	24.717	1.3530000000000002	0.627
kiwi	1		chopped	-	-	-	-
purple onion	1/3	cup	chopped	-	-	-	-
cilantro	1/4	cup	chopped	0.92	0.1468	0.0852	0.0208
ginger	1	tablespoon	chopped	4.8	1.0662	0.1092	0.045
lime juice	1	tablespoon		7.5625	2.5469999999999997	0.127	0.0212
rum	1	tablespoon		-	-	-	-
jalapeno poblano pepper	1	tablespoon	chopped	-	-	-	-

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

Cooking in progress....

V's Grilled Jerk Pork Tenderloin and Pineapple Mango-Kiwi Salsa