Cook Time: 240 Min.

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

Nutritional Content

Allergens: Pork & Products; Onion; AllergenFish; AllergenSoy

Calories: 200 Kcal

Carbohydrates: 2 g

Protein: 20 g

Total Fat: 13 g

Calcium: 30 mg

Sodium: 160 mg

Ingredients

10 Servings

• 1 tsp Sauce, Worcestershire

• 1 tsp Honey, Bulk

• 1/2 tsp Salt, Iodized

• 2 tsp Ginger, Ground

• 1.5 Oz Onion, Yellow

• 3 lb Pork, Loin Bnls

25 Servings

• 2 tsp Sauce, Worcestershire

• 2 tsp Honey, Bulk

• 1 tsp Salt, Iodized

• 1 Tbsp 2 tsp Ginger, Ground

• 4 Oz Onion, Yellow

• 7 lb 8 Oz Pork, Loin Bnls

50 Servings

• 1 Tbsp 2 tsp Sauce, Worcestershire

• 1 Tbsp 2 tsp Honey, Bulk

• 2 tsp Salt, Iodized

• 3 Tbsp 1 tsp Ginger, Ground

• 8 Oz Onion, Yellow

• 15 lb Pork, Loin Bnls

100 Servings

• 3 Tbsp 1 tsp Sauce, Worcestershire

• 3 Tbsp 1 tsp Honey, Bulk

• 1 Tbsp 1 tsp Salt, Iodized

• 1/3 Cup Ginger, Ground

• 1 lb Onion, Yellow

• 30 Lb Pork, Loin Bnls

Instructions

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

2. Prepare glaze: Combine Worcestershire sauce, honey, salt and ginger.

3. Place pork roast with fat side up in roasting pans. Brush glaze on roast. Place rings of fresh onion on roast about half way through the cooking period. Cook roast at 325F/162C for 2-4 hrs, depending on size of loin.

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

5. 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.

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

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

8. Discard unused product.

   
   
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