Photo: Sam Loyd
Estimated Nutrition (whole recipe, rough)
797
Calories
33g
Protein
29g
Fat
98g
Carbs
Counts 8 of 9 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 8 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Pork | 100g cooked | 242 |
| Rice | 1 cup cooked (158g) white | 206 |
| Butter | 1 tbsp (14g) | 102 |
| Apple Juice | 1 medium (182g) | 95 |
| Apple | 1 medium (182g) | 95 |
| Walnut | 1 walnut half (4g) | 26 |
| Wine | 2 tbsp cooking wine (30ml) | 25 |
| White Pepper | 1 tsp ground (2.3g) | 6 |
| Water | 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 cup uncooked rice*
- 1/4 teaspoon ground white pepper
- 1 cup water
- 1/2 cup dry white wine
- 1/2 cup apple juice
- 1 tablespoon butter or margarine
- 2/3 cup chopped, cored apple
- 1/2 cup walnuts, chopped
- 1 1/3 pounds pork tenderloin, roasted and sliced
- =
Directions
1
Combine rice, pepper, water, wine, apple juice and butter in 2-1/2- to 3-quart saucepan. Bring to a boil; stir once or twice. Reduce heat, cover, and simmer 15 minutes, or until rice is tender and liquid is absorbed. Add apple and walnuts. Fluff with fork. Serve with roasted pork tenderloin slices
Recipe sourced from
fandom