Elizabethan Pork

1. Preheat oven to 160 c, or 325 f.

2. Heat oil in dutch over.

3. Over high heat, fry pork in batches until lightly browned.

4. Remove from pan.

5. Add onions to pan.

6. Cook over medum heat until soft.

7. Add flour and spices.

8. Stir and cook 1 minute.

9. Stir in wine and stock and slowly bring to a simmer.

10. Add meat and fruits.

11. Cook in center of preheated oven for 2 hours until meat is tender.

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Nutrient	Quantity
Total fats	136.9622 g
Protein	921.506 g
Carbohydrates	16569.6384 g
Energy	64224.4318 kCal
Fatty acids, total saturated 18:3 undifferentiated	6.6564 g
Water	4765.47 g
Aspartic acid	1.0389 g
Calcium, Ca	12271.696 mg
Lutein + zeaxanthin	219.8865 g
Fiber, total dietary	844.1854 g
Fatty acids, total trans-polyenoic 13:0	0.0032 g
Carotene, beta	1377.64 g
Niacin	259.4348 mg
Vitamin A, RAE	426.6355 g
Arginine	0.5925 g
Riboflavin	41.6219 mg
Fatty acids, total trans-polyenoic 18:3 n-3 c,c,c (ALA)	0.0102 g
Fatty acids, total saturated 20:1	0.0248 g
Glutamic acid	1.5201 g
Sodium, Na	4040.9762 mg
Fatty acids, total saturated 16:1 undifferentiated	0.7042 g
Total lipid (fat)	136.9622 g
Manganese, Mn	64.827 mg
Fructose	28.4946 g
Proline	0.4196 g
Fatty acids, total saturated 16:0	31.5948 g
Fatty acids, total saturated 8:0	0.8993 g
Sucrose	39.3403 g
Choline, total	3023.5635 mg
Sugars, total	12317.7538 g
Serine	0.298 g
Fatty acids, total saturated 10:0	1.0081 g
Fatty acids, total saturated 18:0	5.2105 g
Fatty acids, total saturated 20:4 undifferentiated	0.5197 g
Vitamin B-6	68.82 mg
Selenium, Se	335.2847 g
Ash	362.3514 g
Fatty acids, total saturated 18:1 undifferentiated	11.5958 g
Pantothenic acid	30.3864 mg
Phenylalanine	0.2683 g
Copper, Cu	78.2525 mg
Betaine	1.872 mg
Thiamin	3.3056 mg
Retinol	305.9155 g
Methionine	0.0754 g
Iron, Fe	387.7516 mg
Carbohydrate, by difference	16569.6384 g
Phosphorus, P	25888.0153 mg
Folate, total	880.2192 g
Tocopherol, gamma	0.1085 mg
Fatty acids, total saturated 4:0	0.0005 g
Fatty acids, total saturated 20:5 n-3 (EPA)	0.2299 g
Fatty acids, total saturated 22:1 undifferentiated	0.0006 g
Alanine	0.3226 g
Cholesterol	517.9746 mg
Valine	0.2925 g
Fatty acids, total saturated 18:2 undifferentiated	23.8481 g
Glycine	0.3155 g
Carotene, alpha	23.75 g
Glucose (dextrose)	32.1796 g
Fatty acids, total saturated 14:0	5.4074 g
Zinc, Zn	78.218 mg
Isoleucine	0.2166 g
Maltose	0.225 g
Fatty acids, total saturated 12:0	12.7852 g
Fatty acids, total polyunsaturated	31.7035 g
Leucine	0.3882 g
Tocotrienol, alpha	0.1005 mg
Vitamin A, IU	3456.4496 IU
Fatty acids, total saturated 22:5 n-3 (DPA)	0.1199 g
Folate, DFE	880.2192 g
Tryptophan	0.0832 g
Vitamin C, total ascorbic acid	690.8823 mg
Phytosterols	82.581 mg
Galactose	0.0084 g
Fatty acids, total polyunsaturated 18:1 c	0.3497 g
Fatty acids, total saturated 6:0	0.0559 g
Tyrosine	0.1638 g
Vitamin B-12	9.9943 g
Vitamin K (phylloquinone)	743.1821 g
Fatty acids, total saturated	57.0049 g
Histidine	0.1456 g
Fatty acids, total polyunsaturated 18:3 n-6 c,c,c	0.0005 g
Fatty acids, total monounsaturated	12.3561 g
Threonine	0.2143 g
Folate, food	880.2192 g
Fatty acids, total polyunsaturated 17:0	0.0012 g
Cryptoxanthin, beta	130 g
Vitamin E (alpha-tocopherol)	33.2163 mg
Fatty acids, total saturated 22:6 n-3 (DHA)	0.3298 g
Magnesium, Mg	7551.1156 mg
Lysine	0.3584 g
Potassium, K	158334.9057 mg
Cystine	0.1255 g
Fluoride, F	2.42 g

Ingredient	Quantity	Energy	Carbohydrates	Lipin
Red wine	375	0	0	0
Onion	2	88	20.548	0.22
Curry powder	2 teaspoons	13	2.2332	0.5604
flour	2 tablespoons	72.285	15.8257	0.2804
Vegetable oil	2 tablespoons	234.464	0	27.2
mace	1 teaspoon	8.075	0.8585	0.5505
Raisin	125	62287.5	16401	94.875
chicken stock	600 ml	219.1151	21.4855	7.3038
date	125 g	352.5	93.7875	0.4875
apricot	125 g	60	13.9	0.4875
chump pork steak chop	1 kg	889.4927	0	4.9971