Pork with Apple-Cran Chutney

Serving Size: 3 Oz Makes: 10/25/50/100 Servings


Nutritional Content

Allergens: Pork & Products; Onion; Apples; AllergenSulphites

Calories: 170 Kcal

Carbohydrates: 14 g

Protein: 18 g

Total Fat: 4.5 g

Calcium: 20 mg

Sodium: 50 mg


Ingredients

10 Servings

  • 2 lb 6 Oz Pork, Tenderloin

  • 1 1/2 tsp Oil, Olive

  • 3/4 tsp Pepper, Black Ground

  • 1/2 tsp Rosemary, Ground

  • 1 lb 4 Oz Apple Cran Chutney *

25 Servings

  • 5 lb 14 Oz Pork, Tenderloin

  • 1 Tbsp Oil, Olive

  • 2 tsp Pepper, Black Ground

  • 1 1/2 tsp Rosemary, Ground

  • 3 lb 2 Oz Apple Cran Chutney *

50 Servings

  • 11 lb 12 Oz Pork, Tenderloin

  • 2 Tbsp 1 tsp Oil, Olive

  • 1 Tbsp 1 tsp Pepper, Black Ground

  • 3 tsp Rosemary, Ground

  • 6 lb 4 Oz Apple Cran Chutney *

100 Servings

  • 23 lb 8 Oz Pork, Tenderloin

  • 1/4 Cup Oil, Olive

  • 2 Tbsp 3 tsp Pepper, Black Ground

  • 1 Tbsp 3 tsp Rosemary, Ground

  • 12 lb 8 Oz Apple Cran Chutney *


Instructions

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

  2. Preheat Oven 425F

  3. Season Pork with Black pepper and rosemary. Roast pork for approximately 20-30 minutes or until internal temperature reaches a minimum of 145F

  4. While pork is cooking, heat oil. Prepare chutney.

  5. Slice pork -3oz slices, serve with 1/4c chutney over top.

  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.



    Print Recipe Here

Previous
Previous

Pork Porchetta

Next
Next

Peach Chutney Pork Chop