RC-435SELECT * FROM recipe_recipes WHERE recipe_id = 702
View Recipe |
|
Recipe Name: |
Spiced Pork with Bourbon Reduction Sauce |
Source: |
, April 2006 |
Submitted by: |
Lindy H. Frank |
Last Modified: |
2010-02-02
|
Course: |
Entree |
Used in Baskets: |
No |
Base: |
Pork |
Kosher: |
No |
Ethnicity: |
American |
Kosher for Passover: |
No |
Preparation Time: |
0.00
Minutes |
Number of Servings: |
4 |
Inactive Prep Time: |
0.00
|
Original Num Servings: |
4 |
Cooking Time: |
0.00
Minutes |
Heart Healthy: |
No |
Oven Temp: |
0 |
Approx. Cost/Serving: |
$1.96
|
# Sides Included: |
0 |
Difficulty: |
Easy |
Yields :
| 0
|
Tested: |
Yes |
Wine Type: |
|
Wine Suggestion: |
|
Equipment Needed: |
|
Suggested Sides: |
|
Comments: |
Substitute chicken broth for bourbon, if you prefer.
|
|
Ingredients: 3 Tablespoons vinegar, cider 0.5 Teaspoon pepper, black
|
Directions:
To prepare sauce, combine the first 6 ingredients in a medium saucepan; bring
mixture to a boil. Reduce heat to medium; cook until reduced to 1/2 cup (about 11 minutes), stirring frequently. Remove from heat.
To prepare pork, combine chili powder, cinnamon, allspice, and salt, stirring well; rub evenly over pork. Cut pork crosswise into 12 slices.
Heat a large nonstick skillet over medium-high heat. Coat pan with cooking spray.
Add pork to pan; cook 4 minutes on each side or until desired degree of doneness.
Serve with sauce.
Serving size: 3 pork slices and 2 tablespoons sauce
NUTRITION PER SERVING - based on 1 lb of pork
CALORIES 277(13% from fat); FAT 4g (sat 1.4g,mono 1.8g,poly 0.5g); PROTEIN 24.9g; CHOLESTEROL 74mg; CALCIUM 29mg; SODIUM 673mg; FIBER 0.5g; IRON 2.2mg; CARBOHYDRATE 16.7g |
|
|
Nutrition per Serving: |
Calories: |
402 |
Total Carbs: |
14.1 |
Net Carbs: |
0.0 |
Cholesterol: |
147.2 |
Fat: |
8.1 |
Protein: |
48.45 |
Fiber: |
0.00 |
Sodium: |
195.54 |
|
|
|