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Pork A La Tampa

Fondue.Chef's picture
  Chopped celery 1 Cup (16 tbs)
  Chopped onion 1⁄2 Cup (8 tbs)
  Cooking oil 3 Tablespoon
  Orange juice 2 Cup (32 tbs)
  Cubed rye bread 4 Cup (64 tbs)
  Cubed cooked pork 3 Cup (48 tbs)
  Thyme 1⁄4 Teaspoon
  Ginger 1⁄4 Teaspoon
  Canned grapefruit sections 8 Ounce, drained (1 Can)

Cook celery and onion in oil until tender.
Add orange juice and let simmer 5 minutes, stirring occasionally.
Mean while, toast rye bread in a 300° F.
oven until dry but not browned, about 10 minutes.
Add pork and seasonings to orange-juice mixture.
Alternate layers of bread cubes in a buttered 1 1/2-quart casserole.
Bake in a 350° F.oven 20 minutes.
Garnish with grapefruit sections.

Recipe Summary

Main Dish

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Average: 4.2 (12 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 4107 Calories from Fat 1100

% Daily Value*

Total Fat 125 g191.6%

Saturated Fat 29.5 g147.4%

Trans Fat 0 g

Cholesterol 252.6 mg84.2%

Sodium 8646.4 mg360.3%

Total Carbohydrates 573 g191.1%

Dietary Fiber 60.2 g240.6%

Sugars 96.9 g

Protein 177 g354.6%

Vitamin A 33.6% Vitamin C 565.1%

Calcium 85.4% Iron 161%

*Based on a 2000 Calorie diet

Pork A La Tampa Recipe