Roast Pork Loin
YieldMakes 24 14 oz. servings.
- 1 qt. Water
- 1 qt. Harvest Valley 100% Apple Juice
- 1 Tbsp. Pork Base
- 1 1/2 c. Primo Gusto Extra Virgin Olive Oil
- 2 1/4 lb. Markon Brussels Sprouts, trimmed and quartered
- 1 1/2 lb. Turnips, cut into 1/2" pieces
- 1 1/2 lb. Parsnips, cut into 1/2" pieces
- 1 1/2 lb. Rutabagas, cut into 1/2" pieces
- 1 1/2 lb. Markon Granny Smith Apples, cut into 1/2" pieces
- 18 lb. Davis Creek Meats Center-Cut Boneless Pork Loin
- GFS Iodized Salt, to taste
- Trade East Ground Black Pepper, to taste
- 1 1/2 c. GFS Unsalted Butter
- 9 lb. (Recipe) White Cheddar Potatoes, warmed
- 9 lb. Yukon Gold Potatoes
- 3 fl. oz. GFS Pan and Grill Oil
- 1 1/2 lb. Markon Jumbo Spanish Onions, fine diced
- 1 1/2 lb. (Recipe) Haystack Onions
- 8 lb. Markon Jumbo Spanish Onions
- 3 lb. GFS All-Purpose Flour
(Recipe) White Cheddar Potatoes, warmed
1. Place washed potatoes in a large pot. Fill with enough cold water to just cover the potatoes. Bring to a boil and simmer over medium heat until they are tender and can be pierced with a fork. Place the potatoes in a colander and drain.
2. Add the oil to a heated, nonstick sauté pan. Add the onions and garlic. Cook until the onions are tender.
3. Add the potatoes to a large, stainless-steel mixing bowl fitted with a paddle attachment. Add the onions, garlic, cheese, parsley, salt and pepper. Mix on low speed until potatoes are mixed but still chunky. Do not mash completely. Spread the potatoes out in a 4" full-size hotel pan to cool. Cover with film wrap, label, date and refrigerate for future service. CCP: Refrigerate at 41°F, or below.
(Recipe) Haystack Onions
1. Using an electric slicer with the blade set at #7, slice the onions into thin rings. Toss the sliced onions to separate them.
2. Working in small batches, toss the onion rings in flour. Shake the excess flour off the onion rings. Transfer the floured rings to a large mesh strainer set inside a 2" full-size hotel pan. Transfer the floured onion rings to a fryer basket. Fill basket no more than a depth of 2". Deep-fry the onions in 350°F oil, turning them in the oil with metal tongs to ensure they do not stick together. Remove from the oil and drain on paper towel.
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.