Try this Pork Loin in Mustard Sauce recipe, or contribute your own.
Suggest a better descriptionRub the meat with mustard, and set it in a large pot. Add remaining ingredients except cornstarch. Cook, tightly covered, for 3 hours. Remove meat, cool slightly, and slice. Bring gravy to boil, add cornstarch mixture, stirring constantly. Return meat to gravy, and reheat. Serve with cooked green peas. Posted to MC-Recipe Digest V1 #185 Date: Tue, 6 Aug 1996 00:39:08 -0400 From: ADAMSFMLE@aol.com NOTES : Close by the Copper Canyon country of the high Sierra Tarahumara (Mexico) is the small lumbering town of Creel. In addition to the rustic Hotel Nuevo there once was an excellent small restaurant. To its amiable and long gone artist-chef, Fidel Carillo, we owe this recipe as well as several others in this book. Typed by Brenda Adams
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Serving Size: 1 Serving (340g) | ||
Recipe Makes: 8 | ||
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Calories: 1394 | ||
Calories from Fat: 1291 (93%) | ||
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Amt Per Serving | % DV | |
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Total Fat 143.4g | 191 % | |
Saturated Fat 51.2g | 256 % | |
Monounsaturated Fat 70.1g | ||
Polyunsanturated Fat 15.4g | ||
Cholesterol 152.3mg | 47 % | |
Sodium 1493mg | 51 % | |
Potassium 439mg | 12 % | |
Total Carbohydrate 9g | 3 % | |
Dietary Fiber 2.2g | 9 % | |
Sugars, other 6.9g | ||
Protein 15g | 21 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 1394
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