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Pork Tenderloin With Walnut Curry Stuffing and Red Currant Glaze

Estimated Nutritional Profile
Nutrient Quantity
Total fats (g)89.3532
Energy (kCal)1727.0875
Carbohydrates (g)26.6997
Protein (g)200.2832
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    Recipe Steps are not available.
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    butter 4 tablespoons 342.0 15.714 10.686 28.8
    walnut half 4 cups - - - -
    curry 2 teaspoons 13.0 2.2332 0.5716 0.5604
    olive oil 2 tablespoons 238.68 0.0 0.0 27.0
    garlic 1 -2 tablespoon minced 0.0 0.0 0.0 0.0
    pork tenderloin 2 1088.0025 0.0 187.2271 32.0054
    coriander 3 teaspoons 0.23 0.0367 0.0213 0.0052
    cumin 2 teaspoons 15.75 1.8581 0.748 0.9353
    salt 2 teaspoons - - - -
    black pepper 1/2 - 1 teaspoon 0.0 0.0 0.0 0.0
    red currant jelly 2 jars - - - -
    cooking sherry 1 tablespoon - - - -
    red pepper 1/2 teaspoon crushed 0.625 0.1377 0.0292 0.0069
    apple cider vinegar 2 teaspoons - - - -
    ginger powder 1 teaspoon - - - -
    shallot 1/4 cup chopped 28.8 6.72 1.0 0.04

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



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