Photo: Sam Loyd
Estimated Nutrition (whole recipe, rough)
448
Calories
29g
Protein
26g
Fat
19g
Carbs
What these numbers assume — 8 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Pork | 100g cooked | 242 |
| Butter | 1 tbsp (14g) | 102 |
| Onion | 1 medium (110g) | 44 |
| Carrot | 1 medium (61g) | 25 |
| Wine | 2 tbsp cooking wine (30ml) | 25 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Garlic | 1 clove (3g) | 4 |
| 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
- =
- 2 1/4 lbs pork loin for roasting
- 2 x garlic cloves, chopped
- salt and pepper
- 2 tbsp butter
- 1/2 large carrot, sliced into thin chips
- 2 x onions, quartered
- 1/4 cup white wine
- 1 x bouquet garni
- =
Directions
1
NOTE: You'll need a pressure cooker for this recipe.
2
Rub crushed garlic all over the pork loin. Season with salt and pepper.
3
Melt butter in the pressure cooker over high heat. Add the pork loin and cook to brown the sides.
4
Add the carrots and onions, saute for 2-3 minutes.
5
Add the white wine, bouquet garni, then season with salt and pepper.
6
Cover, seal, and cook under pressure for 30 minutes.
7
Arrange on a serving dish and serve with sauteed potatoes.
Recipe sourced from
fandom