Smoked Pork Loin
Servings
24 10-oz. portions
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Ingredients
- 4½ lb. Smoked Boneless Pork Loin, sliced into 1 oz. portions
- 3 Tbsp. GFS Pan Coating Spray
- 3 lb. (Recipe) Fresh Fruit Compote
- 6 lb. (Recipe) Scalloped Hash Brown Potatoes
- 2¼ lb. Markon Romaine Hearts, torn into pieces
- 12 oz. Pepper Mill Raspberry Vinaigrette, placed in a squeeze bottle
Recipe Preparation
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.
