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Mambo Pork Roast
Source: U.S. Department of Defence

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MEAT, FISH, AND POULTRY No.L 523 00
MAMBO PORK ROAST
Yield 100
Portion 4 Ounces
Calories
Carbohydrates
Protein
Fat
Cholesterol
Sodium
Calcium
358 cal
26 g
29 g
15 g
81 mg
204 mg
43 mg
Ingredient
Weight
Measure
Issue
PEACHES,CANNED,QUARTERS,INCL LIQUIDS
6-1/2 lbs
3 qts
PINEAPPLE,CANNED,CRUSHED,JUICE PACK,INCL LIQUIDS
5-1/2 lbs
2 qts 2 cup
VINEGAR,RED WINE
1-1/4 lbs
2-1/4 cup
CINNAMON,GROUND
1/4 oz
1 tbsp
PARSLEY,DEHYDRATED,FLAKED
3/8 oz
1/2 cup
ALLSPICE,GROUND
1/8 oz
1/8 tsp
PORK,LOIN,BONELESS,RAW
31-1/4 lbs
SALT
1-1/4 oz
2 tbsp
1/2 oz
2 tbsp
PEPPER,BLACK,GROUND
WATER
2-1/8 lbs
1 qts
4-7/8 lbs
3 qts
RICE,LONG GRAIN
WATER,COOL
20-7/8 lbs
2 gal 2 qts
Method
1 Combine peaches, pineapple, juice from fruits, vinegar, cinnamon, parsley, and allspice in a large bowl. Reserve for use in Step 2.
2 Rub the pork roasts with salt and pepper. Place roasts with at least 3 inches space dividing each roast. Divide the fruit sauce
among roasting pans. Cover, roast in 350 F. oven for 2-1/2 hours, basting with fruit sauce every 45 minutes. If pan dries out, add 2
inches of water, recover, and continue cooking. CCP: Internal temperature must reach 145 F. or higher for 15 seconds.
3 Rinse the rice in cool water. Place the rice and water in a steamer, cover and steam for 15 to 20 minutes or until tender.
4 Slice pork roasts in 1-ounce slices. Place 2 slices of pork with 1/4 cup of the fruit sauce over 1/2 cup rice.



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Mambo Pork Roast

Yield: 100 Portion: 4 Ounces
Calories: 358 cal
Carbohydrates: 26 g
Protein: 29 g
Fat: 15 g
Cholesterol: 81 mg
Sodium: 204 mg
Calcium: 43 mg

Ingredient Weight Measure Issue
PEACHES,CANNED,QUARTERS,INCL LIQUIDS 6-1/2 lbs 3 qts
PINEAPPLE,CANNED,CRUSHED,JUICE PACK,INCL LIQUIDS 5-1/2 lbs 2 qts 2 cup
VINEGAR,RED WINE 1-1/4 lbs 2-1/4 cup
CINNAMON,GROUND 1/4 oz 1 tbsp
PARSLEY,DEHYDRATED,FLAKED 3/8 oz 1/2 cup
ALLSPICE,GROUND 1/8 oz 1/8 tsp
PORK,LOIN,BONELESS,RAW 31-1/4 lbs
SALT 1-1/4 oz 2 tbsp
PEPPER,BLACK,GROUND 1/2 oz 2 tbsp
WATER 2-1/8 lbs 1 qts
RICE,LONG GRAIN 4-7/8 lbs 3 qts
WATER,COOL 20-7/8 lbs 2 gal 2 qts

Method:
1 Combine peaches, pineapple, juice from fruits, vinegar, cinnamon, parsley, and allspice in a large bowl. Reserve for use in Step 2.
2 Rub the pork roasts with salt and pepper. Place roasts with at least 3 inches space dividing each roast. Divide the fruit sauce
among roasting pans. Cover, roast in 350 F. oven for 2-1/2 hours, basting with fruit sauce every 45 minutes. If pan dries out, add 2
inches of water, recover, and continue cooking. CCP: Internal temperature must reach 145 F. or higher for 15 seconds.
3 Rinse the rice in cool water. Place the rice and water in a steamer, cover and steam for 15 to 20 minutes or until tender.
4 Slice pork roasts in 1-ounce slices. Place 2 slices of pork with 1/4 cup of the fruit sauce over 1/2 cup rice.

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/mambo_pork_roast.html

Copyright © 1995-2019 ITA all rights reserved.

Source: U.S. Department of Defence