Photo: Sam Loyd
Estimated Nutrition (whole recipe, rough)
681
Calories
34g
Protein
26g
Fat
76g
Carbs
Counts 10 of 13 ingredients — the other 3 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 |
| Potato | 1 medium (173g) baked | 161 |
| Butter | 1 tbsp (14g) | 102 |
| Apple | 1 medium (182g) | 95 |
| Onion | 1 medium (110g) | 44 |
| Wine | 2 tbsp cooking wine (30ml) | 25 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Thyme | 1 tsp dried (1.4g) | 4 |
| Sage | 1 tsp ground (0.7g) | 2 |
| Salt | 1 tsp (6g) | 0 |
| Cider | not in our table | 0 |
| Water | not in our table | 0 |
| Stuffing | 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 lbs pork tenderloin, or 6 to 8 boneless lean pork chops
- 2 tablespoons butter
- 2 tablespoons hard cider (apple wine) or water
- For the stuffing:
- 4 1/2 cups potatoes, coarsely mashed
- 1/4 cup butter
- 1 onion
- 2 large cooking apples, chopped
- handful chopped fresh sage and thyme
- salt and pepper
- =
Directions
1
Add all ingrdients for the stuffing. Mix well. Set aside. Rub meat with salt, pepper and butter. Put cider or water into a casserole dish. Place meat along edges of casserole dish and cover with foil. Bake for 1 1/5 hours at 350°F. Serve roast pork with potato stuffing. Makes 6 servings.
Recipe sourced from
fandom