Puerto Rican Roasted Pork Loin W- Sweet And Sour Tamarind Sauce

1. TO PREPARE: Bring all sauce ingredients to simmer in a medium nonreactive saucepan, stirring to break up the tamarind pulp. Simmer to blend flavors, about 3 minutes. Strain sauce through a fine sieve into a medium nonreactive bowl. Press on the pulp and seeds to release their liquid; discard solids. (Can be cooled, covered, and refrigerated overnight.).

2. Season tenderloin with salt, pepper, and oregeno. Follow Recipe #222625 to cook your pork tenderloin.

3. Serve with warmed tamarind sauce.

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Nutrient	Quantity
Total fats	16.9387 g
Protein	95.4904 g
Carbohydrates	11.2515 g
Energy	603.9637 kCal
Fatty acids, total saturated 18:3 undifferentiated	0.0725 g
Water	373.6973 g
Aspartic acid	9.1574 g
Calcium, Ca	42.3126 mg
Fatty acids, total polyunsaturated 20:2 n-6 c,c	0.0635 g
Fiber, total dietary	3.0225 g
Niacin	29.9654 mg
Hydroxyproline	0.2403 g
Fatty acids, total trans-polyenoic	0.0589 g
Arginine	6.2288 g
Riboflavin	1.5277 mg
Fatty acids, total polyunsaturated 15:0	0.0045 g
Fatty acids, total trans-polyenoic 18:3 n-3 c,c,c (ALA)	0.0725 g
Fatty acids, total saturated 20:1	0.0952 g
Glutamic acid	14.9419 g
Sodium, Na	412.2089 mg
Fatty acids, total saturated 16:1 undifferentiated	0.34 g
Total lipid (fat)	16.9387 g
Manganese, Mn	0.0635 mg
Proline	3.7853 g
Fatty acids, total saturated 16:0	3.2867 g
Fatty acids, total polyunsaturated 18:2 n-6 c,c	2.0989 g
Choline, total	361.3075 mg
Fatty acids, total polyunsaturated 18:1 t	0.1043 g
Sugars, total	4.875 g
Serine	4.0483 g
Fatty acids, total saturated 10:0	0.0045 g
Fatty acids, total saturated 18:0	1.8315 g
Fatty acids, total saturated 20:4 undifferentiated	0.2448 g
Vitamin B-6	3.468 mg
Selenium, Se	137.3603 g
Ash	5.4318 g
Vitamin D	45.3334 IU
Fatty acids, total saturated 18:1 undifferentiated	5.7075 g
Pantothenic acid	3.7944 mg
Phenylalanine	3.9349 g
Copper, Cu	0.4035 mg
Betaine	13.6 mg
Thiamin	4.4517 mg
Methionine	2.5795 g
Iron, Fe	4.9384 mg
Carbohydrate, by difference	11.2515 g
Phosphorus, P	1101.6025 mg
Fatty acids, total polyunsaturated 18:2 t,t	0.0589 g
Tocopherol, gamma	0.136 mg
Alanine	5.4944 g
Cholesterol	296.6173 mg
Valine	4.8915 g
Fatty acids, total polyunsaturated 20:3 undifferentiated	0.0045 g
Fatty acids, total saturated 18:2 undifferentiated	2.1579 g
Glycine	4.216 g
Fatty acids, total saturated 14:0	0.1768 g
Zinc, Zn	8.4774 mg
Isoleucine	4.6059 g
Fatty acids, total saturated 12:0	0.0045 g
Fatty acids, total polyunsaturated	2.5477 g
Leucine	7.9742 g
Vitamin A, IU	9.0667 IU
Tryptophan	0.9837 g
Fatty acids, total polyunsaturated 18:1 c	5.6077 g
Fatty acids, total saturated 20:0	0.0136 g
Tyrosine	3.5632 g
Vitamin B-12	2.3573 g
Fatty acids, total saturated	5.5416 g
Histidine	4.0437 g
Fatty acids, total monounsaturated	6.1427 g
Threonine	4.2024 g
Fatty acids, total polyunsaturated 17:0	0.0363 g
Vitamin D (D2 + D3)	1.36 g
Vitamin D3 (cholecalciferol)	1.36 g
Vitamin E (alpha-tocopherol)	0.9973 mg
Fatty acids, total trans	0.1632 g
Fatty acids, total trans-monoenoic	0.1043 g
Magnesium, Mg	122.4003 mg
Lysine	8.6814 g
Potassium, K	1781.604 mg
Cystine	1.0789 g

Ingredient	Quantity	Energy	Carbohydrates	Lipin
Sugar	3 tablespoons	59.9625	11.2515	0.936
Tamarind pulp	1 cup	0	0	0
pork tenderloin	1	544.0012	0	16.0027
beef stock broth	2 cups	0	0	0