Photo: Anna Pelzer
Sous Vide Pork Tenderloin with Black Bean Salad (Cuban Style)
10 ingredients
Cuban
foodista
Estimated Nutrition (whole recipe, rough)
343
Calories
30g
Protein
15g
Fat
23g
Carbs
Counts 9 of 10 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 9 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Pork | 100g cooked | 242 |
| Orange | 1 medium (131g) | 62 |
| Lemon | juice of 1 lemon (48ml) | 12 |
| Cumin | 1 tsp ground (2.1g) | 8 |
| Pepper | 1 tsp ground (2.3g) | 6 |
| Oregano | 1 tsp dried (1.8g) | 5 |
| Olive | 1 large (4g) | 4 |
| Garlic | 1 clove (3g) | 4 |
| Salt | 1 tsp (6g) | 0 |
| Coriander | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 2 pounds pork tenderloin, cut into 6-8 chunks
- 2 tablespoons extra virgin olive oil
- 4 cloves garlic, coarsely chopped
- 1/4 cup cilantro, coarsely chopped
- 1 orange juice of orange
- 2 lemons juice of lemons
- 2 teaspoons cumin
- 2 teaspoons dried oregano
- 1 1/2 teaspoons kosher salt
- 1 teaspoon ground black pepper
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
Recipe sourced from
foodista