Photo: Sam Loyd
Estimated Nutrition (whole recipe, rough)
774
Calories
60g
Protein
43g
Fat
25g
Carbs
Counts 10 of 11 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 10 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Pork | 100g cooked | 242 |
| Chicken | 100g cooked | 165 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Butter | 1 tbsp (14g) | 102 |
| Cherry | 1 cup (138g) | 87 |
| Wine | 2 tbsp cooking wine (30ml) | 25 |
| Port Wine | 2 tbsp cooking wine (30ml) | 25 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Vinegar | 1 tbsp (15ml) distilled | 3 |
| Salt | 1 tsp (6g) | 0 |
| Sauce | 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
- 1 boneless pork loin roast, about 3 1⁄2 lb., tied
- Kosher salt and freshly ground pepper, to taste
- 2 Tbs. extra-virgin olive oil
- 1⁄4 cup pitted dried tart cherries
- 1 Tbs. sherry vinegar or red wine vinegar
- 3⁄4 cup port wine finishing sauce*
- 2 1⁄2 cups chicken stock
- 1 Tbs. unsalted butter
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