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.

   
   
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