Photo: Sam Loyd
Estimated Nutrition (whole recipe, rough)
1225
Calories
74g
Protein
39g
Fat
138g
Carbs
What these numbers assume — 15 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Pork | 100g cooked | 242 |
| Chicken | 100g cooked | 165 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Pear | 1 medium (178g) | 101 |
| Cream | 1 tbsp (15ml) heavy | 51 |
| Onion | 1 medium (110g) | 44 |
| Wine | 2 tbsp cooking wine (30ml) | 25 |
| Clove | 1 tsp ground (2g) | 7 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Garlic | 1 clove (3g) | 4 |
| Mustard | 1 tsp (5g) yellow | 3 |
| Sage | 1 tsp ground (0.7g) | 2 |
| Parsley | 1 tbsp chopped fresh (3.8g) | 1 |
| Salt | 1 tsp (6g) | 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
- 3/4 cup packed fresh flat-leaf parsley leaves
- 1/4 cup packed roughly chopped fresh sage,
- plus whole sage leaves for roasting
- 3 whole garlic cloves, plus 2 cloves, minced
- Salt and freshly ground pepper, to taste
- 5 Tbs. olive oil
- 1 boneless pork loin roast, about 3 1/2 lb.,
- halved horizontally
- 3 ripe red Anjou pears, halved lengthwise
- 4 leeks, white portions only, trimmed, halved
- lengthwise and rinsed
- 2 tsp. all-purpose flour
- 1/4 cup dry white wine
- 1/2 cup chicken broth
- 2 Tbs. whole-grain mustard
- 1/4 cup heavy cream
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By williamssonoma ·
Recipe sourced from
openrecipes