Roast Pork Loin

1. Place the water, apple juice, and pork base in a nonstick sauce pan. Bring to a boil. Stir until base has dissolved. Place in a covered storage container, label, date, and refrigerate for future service. CCP: Refrigerate at 41°F, or below.

2. Blanch the Brussels sprouts, turnips, parsnips, and rutabagas separately in boiling salted water. Cook to desired doneness then cool under cold running water. Allow to drain. Place in separate covered storage containers, label, date, and refrigerate for future service. CCP: Refrigerate at 41°F, or below.

3. Peel and dice the apples. Slice the pork into 12 oz. portions. Place in a covered storage container, label, date, and refrigerate for future service. CCP: Refrigerate at 41°F, or below.

To prepare à la carte:

1. Season a pork chop with salt and pepper. Place on a heated flat griddle or char-grill. Brown on both sides. Place on a metal baking pan. Place in a heated, 350°F convection oven and cook to desired doneness. CCP: Final internal cooking temperature must reach a minimum of 145°F, held for a minimum of 15 seconds.

2. Place 1 Tbsp. olive oil on a heated flat griddle. Place 1 1/2 oz. Brussels sprouts and 1 oz. each of turnips, parsnips, rutabagas and apples on the griddle. Cook until warmed through. Season to taste with salt and pepper.

3. Place 2 fl. oz. apple pork stock and 1 Tbsp. butter in a heated, nonstick sauce pan. Bring to a boil. Pour the sauce onto a warmed serving plate. Add 6 oz. white cheddar potatoes. Spoon the vegetables around the potatoes. Place the pork on top of the potatoes and top with haystack onions.