Estimated Nutrition (whole recipe, rough)
Counts 11 of 12 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 11 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Pork | 100g cooked | 242 |
| Rice | 1 cup cooked (158g) white | 206 |
| Butter | 1 tbsp (14g) | 102 |
| Mango | 1 cup diced (165g) | 99 |
| Orange | 1 medium (131g) | 62 |
| Wine | 2 tbsp cooking wine (30ml) | 25 |
| Lemon | juice of 1 lemon (48ml) | 12 |
| Chili | 1 tsp (2.7g) | 8 |
| Pepper | 1 tsp ground (2.3g) | 6 |
| Cinnamon | 1 tsp ground (2.6g) | 6 |
| Salt | 1 tsp (6g) | 0 |
| Peppermint | 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
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- 1/2 lb. pork tenderloin, sliced into 8 medallions
- sea salt & fresh ground pepper to taste
- 1/2 tsp. paprika
- 1 oz. margarine, low fat
- 2 mangos, one cubed, one sliced
- 4 oz. orange juice
- 2 oz. white wine
- 1/2 lemon, juice only
- 1/2 stick of cinnamon
- 4 oz. lemon mint
- 1 sweet red pepper, julienned
- rice or noodles of choice
- =
Directions
Season pork with sea salt, ground pepper and paprika, then sear in margarine in hot saute pan. Cook to medium; set aside in warm place. In same pan, saute mango cubes, orange juice and wine for 8-10 minutes. Puree mixture in blender, seasoning with sea salt & pepper, lemon juice and cinnamon. Arrange mango slices on a plate and add pork. Top with sauce and julienned red pepper, garnish with lemon mint. Serve with noodles or rice.