Lomo de cerdo ahumado

1. Lightly spray both sides of each pork medallion with cooking spray. Place on a heated flat griddle and cook until both sides are golden-brown and warmed through. CCP: Final internal cooking temperature must reach a minimum of 145°F, held for 15 seconds.

2. Shingle warmed pork on the front of a warmed serving plate. Spoon 2 oz. of warmed fresh fruit compote over the top of the pork. Place 4 oz. of warmed scalloped hash brown potatoes at the top of the serving plate next to the pork. Place 1½ oz. of salad blend next to the hash browns. Drizzle ½ oz. raspberry vinaigrette over the salad.