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Stuffed Cuban Pork Tenderloin

Source: Genius Kitchen(food.com)
Estimated Nutritional Profile
Nutrient Quantity
Protein (g)82.0188
Energy (kCal)584.3244
Carbohydrates (g)32.5858
Total fats (g)14.0187
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Preheat grill to medium-high heat. | 2. Cut a lengthwise slit down the center of the tenderloin two-thirds through the meat. | 3. Open halves, laying tenderloin flat. | 4. Place tenderloin between 2 sheets of plastic wrap. | 5. Pound to 1/2 inch thickness using a meat mallet, or heavy skillet. | 6. Spread Dijon mustard evenly over pork; sprinkle with cilantro. | 7. Arrange Swiss cheese slices and bread and butter pickles over pork in a single layer. | 8. Roll up, starting with the long side, and secure pork at 1 inch intervals with twine. | 9. Sprinkle evenly with salt and pepper. | 10. Place the pork on a grill coated with cooking spray,. | 11. Grill for 22 minutes, or until a thermometer reaches 155 degrees Fahrenheit internally, turning after 11 minutes. | 12. Remove from grill. | 13. Let stand covered for 5 minutes. | 14. Cut into 12 slices. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    pork tenderloin 1 trimmed 533.1212 20.7424 81.5362 13.7536
    dijon mustard 2 tablespoons - - - -
    cilantro 1/3 cup 1.2267 0.1957 0.1136 0.0277
    cheese 3 halved - - - -
    bread butter pickle 1/3 cup chopped 48.5333 11.28 0.3093 0.2187
    salt 1/4 teaspoon - - - -
    black pepper 1/4 teaspoon 1.4432 0.3677 0.0597 0.0187

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



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