Try this Stuffed Pork Loin W/ Port and Prunes recipe, or contribute your own.
Suggest a better descriptionSoak prunes in port wine for at least 12 hours. Pound pork filets until thin. Salt and pepper lightly. Saute chorizo, onions, celery, carrots and garlic until vegies and chorizo are soft. You might want to drain the fat from the chorizo. Combine bread crumbs, egg and lemon juice and incorporate vegie/chorizo mixture. Lay pork filets on a work surface and spread out stuffing mixture. Roll and tie. Recipe By : THEDOLL From: Emory!rahul.Net!watson@sunshine.Edate: Fri, 25 Mar 1994 07:48:43 ~0800 ( File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip
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Serving Size: 1 Serving (1468g) | ||
Recipe Makes: 1 Servings | ||
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Calories: 4874 | ||
Calories from Fat: 1231 (25%) | ||
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Amt Per Serving | % DV | |
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Total Fat 136.7g | 182 % | |
Saturated Fat 45.4g | 227 % | |
Monounsaturated Fat 52.9g | ||
Polyunsanturated Fat 27.8g | ||
Cholesterol 417mg | 128 % | |
Sodium 17798.9mg | 614 % | |
Potassium 3224.6mg | 85 % | |
Total Carbohydrate 628.3g | 185 % | |
Dietary Fiber 41.2g | 165 % | |
Sugars, other 587.2g | ||
Protein 179.7g | 257 % | |
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: 4874
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