Marinated pork with chili peppers, wine and garlic
1. Place meat in a non-reactive glass, ceramic, or stainless steel bowl. Season the meat with chili sauce, paprika, garlic, and bay leaf. Salt and pepper to taste.
2. Turn the meat in the seasoning to coat evenly. Slowly pour the wine over. Cover and refrigerate overnight.
3. About 1/2 hour before starting to cook, drain the marinade from the meat. Drizzle olive oil to coat the bottom of the roasting pan. Add the meat.
4. Place the pan in a 350 degree f preheated oven. Cook for 1 hour, turning the meats evenly to brown. The meat should be fork tender.
NOTE: this can also be braised on stove top, 2 tbsp oil in sauce pan, heat until shimmer, brown meat, then add marinade, simmer for one hour on stove.
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Serving Size: 1 Serving (331g) | ||
Recipe Makes: 6 Servings | ||
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Calories: 632 | ||
Calories from Fat: 383 (61%) | ||
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Amt Per Serving | % DV | |
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Total Fat 42.5g | 57 % | |
Saturated Fat 13.9g | 69 % | |
Monounsaturated Fat 19.1g | ||
Polyunsanturated Fat 5.7g | ||
Cholesterol 187.5mg | 58 % | |
Sodium 772.2mg | 27 % | |
Potassium 1107.7mg | 29 % | |
Total Carbohydrate 5.1g | 1 % | |
Dietary Fiber 2g | 8 % | |
Sugars, other 3.1g | ||
Protein 53.7g | 77 % | |
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: 632
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