Cook Time: 180 Min.

Serving Size: 3 Oz Makes: 10/25/50/100 Servings Cook Method: Roast Cook Temp.: 325°F

Nutritional Content

Allergens: Apricots; Pork & Products

Calories: 200 Kcal

Carbohydrates: 2 g

Protein: 20 g

Total Fat: 13 g

Calcium: 20 mg

Sodium: 55 mg

Ingredients

10 Servings

• 1/2 tsp Pepper, Black Ground

• 3 lb Pork, Loin Bnls

• 1/2 Cup Apricots, JcPk

25 Servings

• 1 1/2 tsp Pepper, Black Ground

• 7 lb 8 Oz Pork, Loin Bnls

• 1 1/4 Cup Apricots, JcPk

50 Servings

• 1 Tbsp Pepper, Black Ground

• 15 lb Pork, Loin Bnls

• 2 1/3 Cup Apricots, JcPk

100 Servings

• 2 Tbsp Pepper, Black Ground

• 30 lb Pork, Loin Bnls

• 1 1/4 Qt Apricots, JcPk

Instructions

1. WASH HANDS before beginning preparation & SANITIZE surfaces & equipment.

2. Rub pepper over all sides of pork. Cut vertical slits 1" deep along top of roast.

3. Cut fruit into medium sized pieces. Push into the slits on top of the loin.

4. Roast uncovered, to internal temp. Remove from oven and cover loosely with aluminum foil. Let stand about 15 min before slicing.

5. For Fresh Pork and Ham Cuts: Cook to internal temp of 145F/63C held for 15 sec.

6. CCP -- Maintain: Product held at >135F/57C Temperature should be taken every 2 hours during holding. *Maintaining at the proper temperature will present no food safety issue; long hot holding times can affect food quality.

7. CCP -- Cool: Product must reach 135F/57C to 70F/21C within 2 hrs and 70F/21C to 40F/4C within 4 hrs.

8. CCP -- Reheat: To internal temperature of 165F/74C held for at least 15 seconds.

9. Discard unused product.

   
   
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