Photo: Mike Kenneally
Bifana
16 ingredients
20 min + 30 min
4 servings
openrecipes
"This dish fills the house with an incredible aroma. The sweet and sour flavor of the spiced rhubarb sauce is truly mouth-watering. If fresh rhubarb is not available, frozen may be used. You can substitute pork roast, chicken, duck or lamb for the pork tenderloin, if you wish."
Estimated Nutrition (whole recipe, rough)
553
Calories
30g
Protein
29g
Fat
46g
Carbs
Counts 14 of 16 ingredients — the other 2 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 14 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Pork | 100g cooked | 242 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Grape | 1/2 cup (76g) | 62 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Red Onion | 1 medium (110g) | 44 |
| Cumin | 1 tsp ground (2.1g) | 8 |
| Cloves | 1 tsp ground (2g) | 7 |
| Cinnamon | 1 tsp ground (2.6g) | 6 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Garlic | 1 clove (3g) | 4 |
| Vinegar | 1 tbsp (15ml) distilled | 3 |
| Ginger | 1 tsp grated fresh (2g) | 2 |
| Cilantro | 1 tbsp chopped fresh (1g) | 1 |
| Salt | 1 tsp (6g) | 0 |
| Cider | not in our table | 0 |
| Rhubarb | 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 white sugar
- 1/3 cup cider vinegar
- 1 tablespoon minced fresh ginger root
- 1 tablespoon garlic powder
- 1 teaspoon ground cumin
- 1/2 teaspoon ground cinnamon
- 1/2 teaspoon ground cloves
- 1/4 teaspoon dried red chile pepper
- 4 cups diced rhubarb
- 1/2 cup chopped red onion
- 1/3 cup golden raisins
- 1 1/2 pounds pork tenderloin
- 2 teaspoons ground cumin
- salt and pepper to taste
- 1 tablespoon olive oil
- 4 sprigs fresh cilantro, for garnish
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By allrecipes ·
Recipe sourced from
openrecipes