Estimated Nutrition (whole recipe, rough)
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 |
| Rice | 1 cup cooked (158g) white | 206 |
| Chicken | 100g cooked | 165 |
| Butter | 1 tbsp (14g) | 102 |
| Onion | 1 medium (110g) | 44 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Celery | 1 stalk (40g) | 6 |
| Lettuce | 1 cup shredded (36g) | 5 |
| Salt | 1 tsp (6g) | 0 |
| Prune | 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
- =
- 3/4 cup dried pitted prunes
- 2 pounds pork tenderloin
- Salt
- Ground black pepper
- 2 tablespoons butter or margarine
- 1 tablespoon chopped onion
- 3 tablespoons chopped celery
- 2 tablespoons chicken glaze
- 2 cups cooked rice
- Boston lettuce
- =
Directions
Plump prunes in cold water overnight. Chop and set aside.
Butterfly pork and pound to an 8x10-inch rectangle. Sprinkle lightly with salt and pepper. Melt butter in saucepan. Add onion and celery; cook until soft but not brown. Stir in glace and simmer 3 minutes. Remove from heat. Add prunes and rice; salt and pepper to taste.
Soak lettuce leaves in tepid water to wilt. Place a layer of lettuce over 1/4 of long side of pork. Top with rice mixture and another layer of lettuce. Roll up from long side, jelly roll fashion; tie, if necessary. Place in rack on shallow roasting pan. Roast at 350 degrees for 30 to 40 minutes or until internal temperature reaches 155 degrees.