How to account for marinades that are discarded after marinating

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jserbe
jserbe Posts: 5 Member
in Food and Nutrition
I recently got the nutrition numbers for Cuban Mojo Pork. It called for 3/4 cup of evoo, with approx. 1200 calories. The pork should roast marinades overnight and then the marinade is discarded. When I saw the calories/serving of 616 I thought no way I can eat this, but we don't end up ingesting all of that olive oil, right? A serving of pork shoulder roast comes in at 223 calories, much better. What do you think, maybe add 50 extra calories for the marinade?

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  • sbl1881
    sbl1881 Posts: 213 Member
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    I always enter 2-3 tbsp of marinade per chicken breast as an estimate when I'm creating a new recipe. Weighing is probably best, but I opt for the easier route for marinades.
  • Wynterbourne
    Wynterbourne Posts: 2,200 Member
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    Lasmartchika wrote: »
    Prepare the marinade and weigh it. Marinade the pork as directed. Weigh the leftover marinade and that way you'll know how much stayed with the pork. :)

    I just used this exact method for a ribeye steak I marinaded over night last night.

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