Herbed Pork Loin

Cook Time: 150 Min.

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

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Nutritional Content

Allergens: Corn; Pork & Products; Onion; Carrots; Celery; Tomato; Garlic; Citrus

Calories: 200 Kcal

Carbohydrates: 3 g

Protein: 17 g

Total Fat: 13 g

Calcium: 30 mg

Sodium: 60 mg

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Ingredients

10 Servings

• 1 Tbsp 2 tsp Oil, Vegetable

• 2 Tbsp 1 tsp Juice, Lemon Bulk

• 1/4 tsp Pepper, Black Ground

• 1 1/4 tsp Thyme, Dried Leaves

• 1 1/4 tsp Oregano, Dry

• 1 Tbsp 2 tsp Garlic, Whole Fresh

• 2 tsp Sugar, Brown Light

• 2 lb 8 Oz Pork, Loin Bnls

• 0.5 Oz Base, Vegetable Paste LS G-F

• 3/4 Cup Water, Tap

• 2 tsp Cornstarch

• 1 Tbsp 2 tsp Water, Tap

25 Servings

• 1/4 Cup Oil, Vegetable

• 1/3 Cup Juice, Lemon Bulk

• 1/2 tsp Pepper, Black Ground

• 1 Tbsp Thyme, Dried Leaves

• 1 Tbsp Oregano, Dry

• 1/4 Cup Garlic, Whole Fresh

• 2 Tbsp Sugar, Brown Light

• 6 lb 4 Oz Pork, Loin Bnls

• 0.5 Oz Base, Vegetable Paste LS G-F

• 2 Cup Water, Tap

• 2 Tbsp Cornstarch

• 1/4 Cup Water, Tap

50 Servings

• 1/2 Cup Oil, Vegetable

• 3/4 Cup Juice, Lemon Bulk

• 1 tsp Pepper, Black Ground

• 2 Tbsp Thyme, Dried Leaves

• 2 Tbsp Oregano, Dry

• 1/2 Cup Garlic, Whole Fresh

• 1/4 Cup Sugar, Brown Light

• 12 lb 8 Oz Pork, Loin Bnls

• 1 Oz Base, Vegetable Paste LS G-F

• 1 Qt Water, Tap

• 1/4 Cup Cornstarch

• 1/2 Cup Water, Tap

100 Servings

• 1 Cup Oil, Vegetable

• 1 1/2 Cup Juice, Lemon Bulk

• 2 tsp Pepper, Black Ground

• 1/4 Cup Thyme, Dried Leaves

• 1/4 Cup Oregano, Dry

• 1 Cup Garlic, Whole Fresh

• 1/2 Cup Sugar, Brown Light

• 25 lb Pork, Loin Bnls

• 2 Oz Base, Vegetable Paste LS G-F

• 2 Qt Water, Tap

• 1/2 Cup Cornstarch

• 1 Cup Water, Tap

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Instructions

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

2. Combine oil, lemon juice, seasonings, & sugar to make a paste. Rub paste over pork: refrigerate several hours or over night to blend flavors.

3. CCP -- Maintain <40F/4C; discard unused product. (FDA)

4. Roast meat uncovered, approximately 2-3 hrs. Remove from oven & remove meat from pans. Place meat on board to bench rest and cover loosely with aluminum foil, let stand 15 min. before slicing.

5. While meat is resting, place pans used for roasting onto stove top. Combine base & hot water until base is completely dissolved. Whisk together cornstarch and cold water & add to broth in pan to make pork sauce. Cook until thickened slightly. Carefully strain through fine sieve and set aside.

6. Slice into 3 oz portions and serve with 1 Fl Oz of pork sauce over top.

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

8. 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.

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

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

11. Discard unused product.

    
    
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