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Garlic and Red Wine Cuban Roast Pork

Estimated Nutritional Profile
Nutrient Quantity
Protein (g)613.4861
Energy (kCal)5266.3989
Carbohydrates (g)6.7849
Total fats (g)290.3078
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Marinate pork overnight in red wine, 6 cloves of chopped garlic, rosemary and oregano. | 2. Preheat oven to 325 degrees F. | 3. Transfer pork roast and marinade to a large Dutch oven and make twelve slits in the roast. | 4. Insert a halved garlic clove in each slit. | 5. Cover and roast pork for about 3 hours or until a meat thermometer inserted in thickest part of meat reads at least 165 degrees F. | 6. Let sit for 10 minutes before slicing and serving. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    pork roast 5 lb 5236.0119 0.0 612.2281 290.134
    garlic 6 cloves chopped 26.82 5.9508 1.1448 0.09
    rosemary 1 teaspoon crushed dried 0.917 0.1449 0.0232 0.040999999999999995
    oregano 1 teaspoon dried 2.65 0.6892 0.09 0.0428
    red wine 1 cup - - - -
    garlic 6 cloves 26.82 5.9508 1.1448 0.09

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



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