Smoked Pork Loin

24 10-oz. portions Yield


  • 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


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.