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Mango Habanero Pork Tenderloin With Cuban Guacamole

Estimated Nutritional Profile
Nutrient Quantity
Protein (g)118.619
Energy (kCal)782.8677
Carbohydrates (g)25.4584
Total fats (g)20.9046
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Preheat oven to 400°F Coat a shallow roasting pan with cooking spray. | 2. Season pork with salt and pepper and place in pan. In a small bowl, mix the chutney with the habanero. Spoon mixture over pork. | 3. Roast for 25 minutes, or until pork is just cooked through. Let stand for 5 minutes before slicing into 1/2 inch thick slices. | 4. Meanwhile prepare the guacamole. In a medium bowl, combine the avocado, pineapple, cilantro, lime juice, and cumin. Season to taste with salt and pepper. | 5. Tranfer the guacamole to a serving platter and nestle the pork slices into the guacamole for serving. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    pork tenderloin 1 1/4 1/4 680.0015 0.0 117.0169 20.0034
    salt pepper - - - -
    mango chutney 1/2 cup 49.5 12.3585 0.6765 0.3135
    habanero pepper 1 seeded minced - - - -
    avocado 1 ripe cut - - - -
    pineapple 1/2 cup diced 41.25 10.824000000000002 0.4455 0.099
    cilantro 2 tablespoons chopped 0.46 0.0734 0.0426 0.0104
    lime juice 1 tablespoon 3.7812 1.2735 0.0635 0.0106
    cumin 1 teaspoon ground 7.875 0.929 0.374 0.4677

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



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