RecipeDB

Estimated Nutritional Profile

Nutrient	Quantity
Protein (g)	167.0321
Energy (kCal)	1159.4761
Carbohydrates (g)	59.9911
Total fats (g)	28.431
Fatty acids, total saturated 20:0 (g)	0.0016
Fatty acids, total saturated 18:3 undifferentiated (g)	0.2844
Fatty acids, total polyunsaturated 17:1 (g)	0.0018
Fatty acids, total trans-monoenoic (g)	0.0031
Fatty acids, total saturated 20:4 undifferentiated (g)	0.0079
Fatty acids, total saturated 4:0 (g)	0.0000
Fatty acids, total trans (g)	0.0037
Riboflavin (mg)	0.0659
Tocopherol, beta (mg)	0.0016
Lactose (g)	0.0000
Fatty acids, total saturated 22:5 n-3 (DPA) (g)	0.0013
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)	3.1247
Tocopherol, delta (mg)	0.0016
Arginine (g)	0.1778
Proline (g)	0.0233
Fatty acids, total polyunsaturated 18:1 t (g)	0.0029
Campesterol (mg)	0.0000
Glucose (dextrose) (g)	3.9533
Adjusted Protein (g)	0.0000
Cystine (g)	0.0084
Tocotrienol, beta (mg)	0.0000
Selenium, Se (g)	5.7243
Copper, Cu (mg)	0.9834
Maltose (g)	0.0000
Zinc, Zn (mg)	14.0533
Total lipid (fat) (g)	28.4310
Vitamin K (phylloquinone) (g)	5.5275
Cholesterol (mg)	417.6078
Fatty acids, total saturated 22:1 undifferentiated (g)	0.0007
Fatty acids, total trans-polyenoic 18:3 n-3 c,c,c (ALA) (g)	0.0069
Menaquinone-4 (g)	0.2334
Phytosterols (mg)	23.9530
Folate, total (g)	29.7044
Fatty acids, total trans-polyenoic 20:3 n-6 (g)	0.0012
Vitamin A, IU (IU)	54.3920
Energy (kcal)	1159.4761
Fatty acids, total saturated 16:1 undifferentiated (g)	0.7325
Fatty acids, total saturated 14:1 (g)	0.0003
Vitamin D2 (ergocalciferol) (g)	0.0000
Methionine (g)	0.0057
Fatty acids, total saturated 20:5 n-3 (EPA) (g)	0.0003
Sugars, total (g)	38.6162
Folic acid (g)	0.0000
Tocotrienol, alpha (mg)	0.0631
Vitamin C, total ascorbic acid (mg)	36.3255
Lutein + zeaxanthin (g)	25.1917
Fatty acids, total saturated 22:6 n-3 (DHA) (g)	0.0003
Vitamin B-12, added (g)	0.0000
Valine (g)	0.0436
Fatty acids, total trans-polyenoic 18:1-11 t (18:1t n-7) (g)	0.0000
Fatty acids, total polyunsaturated 22:1 c (g)	0.0005
Magnesium, Mg (mg)	218.4371
Fatty acids, total saturated 16:0 (g)	6.0271
Carbohydrate, by difference (g)	59.9911
Vitamin D (IU)	1.2450
Fructose (g)	2.7955
Fluoride, F (g)	1.6500
Aspartic acid (g)	0.1580
Tyrosine (g)	0.0249
Potassium, K (mg)	5090.9170
Fatty acids, total saturated 12:0 (g)	0.0016
Vitamin A, RAE (g)	2.5281
Serine (g)	0.0385
Fatty acids, total trans-polyenoic 21:5 (g)	0.0000
Phenylalanine (g)	0.0446
Fatty acids, total trans-polyenoic 22:4 (g)	0.0018
Alcohol, ethyl (g)	0.0000
Fatty acids, total polyunsaturated 24:0 (g)	0.0015
Fatty acids, total saturated 22:0 (g)	0.0010
Fatty acids, total saturated 14:0 (g)	0.3736
Histidine (g)	0.0254
Isoleucine (g)	0.0304
Fatty acids, total polyunsaturated 18:2 CLAs (g)	0.0010
Niacin (mg)	0.7253
Water (g)	789.1124
Fatty acids, total saturated 8:0 (g)	0.0010
Tocotrienol, delta (mg)	0.0016
Theobromine (mg)	0.0000
Fatty acids, total polyunsaturated 20:2 n-6 c,c (g)	0.0036
Carotene, beta (g)	27.1079
Sodium, Na (mg)	3811.5967
Iron, Fe (mg)	9.9448
Energy (kJ)	4858.8008
Ash (g)	20.7591
Caffeine (mg)	0.0000
Glycine (g)	0.0460
Fatty acids, total trans-polyenoic (g)	0.0006
Fatty acids, total polyunsaturated 18:3 n-6 c,c,c (g)	0.0005
Fatty acids, total saturated 18:2 undifferentiated (g)	5.1519
Fatty acids, total polyunsaturated (g)	5.5430
Vitamin E (alpha-tocopherol) (mg)	0.2126
Sucrose (g)	2.0120
Vitamin B-6 (mg)	0.2584
Fatty acids, total trans-polyenoic 13:0 (g)	0.0000
Fatty acids, total saturated 6:0 (g)	0.0001
Vitamin D (D2 + D3) (g)	0.0311
Vitamin D3 (cholecalciferol) (g)	0.0000
Lysine (g)	0.0687
Beta-sitosterol (mg)	0.0000
Fatty acids, total polyunsaturated 20:3 undifferentiated (g)	0.0019
Fatty acids, total trans-polyenoic 15:1 (g)	0.0000
Lycopene (g)	534.5719
Starch (g)	0.0000
Pantothenic acid (mg)	0.3313
Fatty acids, total trans-polyenoic 20:4 n-6 (g)	0.0000
Fatty acids, total polyunsaturated 18:2 t,t (g)	0.0000
Fatty acids, total polyunsaturated 15:0 (g)	0.0005
Fatty acids, total trans-polyenoic 18:3i (g)	0.0000
Thiamin (mg)	0.1023
Folate, food (g)	29.7044
Fatty acids, total saturated 20:1 (g)	0.0059
Fatty acids, total monounsaturated (g)	11.5986
Stigmasterol (mg)	0.0000
Fatty acids, total polyunsaturated 18:2 n-6 c,c (g)	0.1024
Fatty acids, total polyunsaturated 16:1 t (g)	0.0002
Fatty acids, total polyunsaturated 17:0 (g)	0.0021
Fatty acids, total polyunsaturated 18:2 i (g)	0.0000
Hydroxyproline (g)	0.0000
Dihydrophylloquinone (g)	0.0108
Choline, total (mg)	17.1175
Fatty acids, total polyunsaturated 16:1 c (g)	0.0154
Fatty acids, total saturated (g)	9.7228
Vitamin B-12 (g)	0.0638
Calcium, Ca (mg)	116.0326
Fatty acids, total saturated 10:0 (g)	0.0083
Galactose (g)	0.0013
Tocotrienol, gamma (mg)	0.0016
Alanine (g)	0.0372
Glutamic acid (g)	0.4146
Fatty acids, total trans-polyenoic 20:3 n-3 (g)	0.0005
Carotene, alpha (g)	7.1588
Vitamin E, added (mg)	0.0000
Retinol (g)	0.0000
Leucine (g)	0.0506
Folate, DFE (g)	29.7044
Fatty acids, total polyunsaturated 22:1 t (g)	0.0000
Fatty acids, total polyunsaturated 18:2 t not further defined (g)	0.0006
Fiber, total dietary (g)	3.0405
Tryptophan (g)	0.0241
Threonine (g)	0.0383
Fatty acids, total polyunsaturated 18:1 c (g)	0.2607
Manganese, Mn (mg)	0.5816
Protein (g)	167.0321
Cryptoxanthin, beta (g)	3.3098
Fatty acids, total saturated 18:1 undifferentiated (g)	10.8574
Betaine (mg)	0.1690
Phosphorus, P (mg)	74.3711
Tocopherol, gamma (mg)	0.0602

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. Coat a Dutch oven with cooking spray; place oven on medium-high heat until hot. | 2. Add tenderloins and cook about 10 minutes or until browned. | 3. Turn occasionally. | 4. Combine the apple cider or juice with the remaining ingredients in a bowl. | 5. Pour over the tenderloins. | 6. Insert a meat thermometer into the thickest portion of the tenderloin. | 7. Bring to a boil. | 8. Reduce heat and simmer covered, for about 40 minutes or until thermometer reads 160°F. | 9. Occasionally, baste with the pan juices. | 10. When done, remove tenderloins to a cutting board and allow to stand for at least 10 minutes before slicing. | 11. While the tenderloins are resting, heat the juices to boiling and cook until they are reduced to a thick syrupy sauce (about 10 minutes). | 12. Slice the tenderloins diagonally across the grain into thin slices. | 13. Serve on a baguette or roll sliced in half lengthwise. | 14. Top the sliced pork with the"sauce". | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
pork tenderloin	2		trimmed	1066.2424	41.4849	163.0724	27.5073
vegetable oil cooking spray				-	-	-	-
apple cider	1	cup		-	-	-	-
onion	1		sliced	60.0	14.01	1.65	0.15
barbecue sauce	1	tablespoon		26.145	2.9164	2.0527	0.6879
garlic	1	teaspoon	minced	4.172	0.9257	0.1781	0.013999999999999999
cinnamon	1/8	teaspoon	ground	-	-	-	-
red pepper flake	1/8	teaspoon	crushed	-	-	-	-
clove	1/8	teaspoon	ground	0.7192	0.172	0.0157	0.0341
ginger	1/4	teaspoon	grated	1.5075	0.3223	0.0404	0.0191
thyme	1/4	teaspoon	ground	0.69	0.1598	0.0228	0.0186
french baguette				-	-	-	-

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

Cooking in progress....

Caribbean Style Pork Tenderloin Sandwiches