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Cuban Pork Tenderloins

Source: Genius Kitchen(food.com)
Estimated Nutritional Profile
Nutrient Quantity
Protein (g)288.0284
Energy (kCal)2336.1667
Carbohydrates (g)49.6236
Total fats (g)105.6156
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. In a bowl whisk together first 11 ingredients and transfer to a large heavy ziploc plastic bag, add in the tenderlons to the marinade; close bag tightly and turn to coat. | 2. Place the bag in a large bowl and refrigerate for 24 hours. | 3. Set oven to 400 degrees. | 4. Transfer the tenderloins to a baking dish and discard the marinade. | 5. Cook for about 25 minutes. | 6. Let stand for 5 minutes before slicing. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    olive oil 1/4 cup 477.36 0.0 0.0 54.0
    orange juice 1/2 cup 55.8 12.895999999999999 0.868 0.248
    lime juice 1/4 cup 15.125 5.0941 0.2541 0.0424
    dark rum 1/4 cup - - - -
    green onion 5 chopped 95.85 20.377 3.4435 1.6685
    garlic 2 tablespoons minced 25.33 5.6202 1.0812 0.085
    oregano 2 teaspoons dried 5.3 1.3784 0.18 0.0856
    cumin 3 teaspoons 23.625 2.7871 1.122 1.403
    salt 2 teaspoons - - - -
    bay leaf 1 - - - -
    black pepper 1 teaspoon 5.773 1.4708 0.239 0.075
    pork tenderloin 3 1632.0037 0.0 280.8406 48.0081

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



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