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Barbecued Pork Loin
Source: U.S. Department of Defence

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MEAT, FISH, AND POULTRY No.L 081 02
BARBECUED PORK LOIN
Yield 100
Portion 4 Ounces
Calories
Carbohydrates
Protein
Fat
Cholesterol
Sodium
Calcium
303 cal
14 g
28 g
15 g
81 mg
628 mg
39 mg
Ingredient
Weight
Measure
Issue
PORK,LOIN,BONELESS,RAW
31-1/4 lbs
PEPPER,BLACK,GROUND
7/8 oz
1/4 cup 1/3 tbsp
BARBECUE SAUCE
1 gal 2-1/4 qts
Method
1
Place roasts, fat side up in pans without crowding. Sprinkle with pepper.
2
Insert meat thermometer in center of the thickest part of a roast. DO NOT ADD WATER. DO NOT COVER.
3
Roast 2 to 4 hours at 325 F., depending on size of roasts. CCP: Internal temperature must reach 145 F. or higher for 15 seconds.
4
Let stand 20 minutes. Remove strings or netting before slicing.
5
Prepare Barbecue Sauce, Recipe No. O 002 00, or use prepared Barbecue Sauce.
6
Serve 1/4 cup hot Barbecue Sauce over pork. CCP: Hold for service at 140 F. or higher.



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Barbecued Pork Loin

Yield: 100 Portion: 4 Ounces
Calories: 303 cal
Carbohydrates: 14 g
Protein: 28 g
Fat: 15 g
Cholesterol: 81 mg
Sodium: 628 mg
Calcium: 39 mg

Ingredient Weight Measure Issue
PORK,LOIN,BONELESS,RAW 31-1/4 lbs
PEPPER,BLACK,GROUND 7/8 oz 1/4 cup 1/3 tbsp
BARBECUE SAUCE 1 gal 2-1/4 qts

Method:
1
Place roasts, fat side up in pans without crowding. Sprinkle with pepper.
2
Insert meat thermometer in center of the thickest part of a roast. DO NOT ADD WATER. DO NOT COVER.
3
Roast 2 to 4 hours at 325 F., depending on size of roasts. CCP: Internal temperature must reach 145 F. or higher for 15 seconds.
4
Let stand 20 minutes. Remove strings or netting before slicing.
5
Prepare Barbecue Sauce, Recipe No. O 002 00, or use prepared Barbecue Sauce.
6
Serve 1/4 cup hot Barbecue Sauce over pork. CCP: Hold for service at 140 F. or higher.

If you wish to link to this page, you can do so by referring to the URL address below this line.

https://theodora.com/recipies/meat_fish_and_poultry/barbecued_pork_loin.html

Copyright © 1995-2019 ITA all rights reserved.

Source: U.S. Department of Defence