Source: U.S. Department of Defence
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Pork Tenderloin, Precooked
Source: U.S. Department of Defence | |
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 MEAT, FISH, AND POULTRY No.L 838 00
PORK TENDERLOIN, PRECOOKED
Yield 100
Portion 6 Ounces
Calories
Carbohydrates
Protein
Fat
Cholesterol
Sodium
Calcium
228 cal
4g
34 g
7g
107 mg
78 mg
7 mg
Ingredient
Weight
Measure
Issue
PORK LOIN, PRECOOKED
25 lbs
ROSEMARY,DRIED,WHOLE
1/4 oz
2 tbsp
PEPPER,BLACK,GROUND
<1/16th oz
<1/16th tsp
WORCESTERSHIRE SAUCE
8-1/2 oz
1 cup
CORNSTARCH
13-1/2 oz
3 cup
1-5/8 lbs
3 cup
WATER
Method
1 Slice pork loin into 2 oz. portions. Place in steam table pan.
2 Prepare broth according to manufacturer's instructions. Add rosemary, pepper, and worcestershire sauce. Bring to a boil.
3 Dissolve cornstarch in water. Slowly add mixture to broth while stirring vigorously with a wire whip. Boil 2 minutes, or until
cloudiness from cornstarch disappears.
4 Ladle 1 quart gravy over the rows of pork tenderloin in each pan. Bake in convection oven at 350 F. with fan on, closed vent for
15 minutes. CCP: Internal temperature must reach 140 F. or higher for 15 seconds. CCP: Hold for service at 140 F. or higher.
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| Yield: 100 | Portion: 6 Ounces |
| Calories: | 228 cal |
| Carbohydrates: | 4g |
| Protein: | 34 g |
| Fat: | 7g |
| Cholesterol: | 107 mg |
| Sodium: | 78 mg |
| Calcium: | 7 mg |
| Ingredient | Weight | Measure | Issue |
|---|---|---|---|
| PORK LOIN, PRECOOKED | 25 lbs | ||
| ROSEMARY,DRIED,WHOLE | 1/4 oz | 2 tbsp | |
| PEPPER,BLACK,GROUND | <1/16th oz | <1/16th tsp | |
| WORCESTERSHIRE SAUCE | 8-1/2 oz | 1 cup | |
| CORNSTARCH | 13-1/2 oz | 3 cup | |
| WATER | 1-5/8 lbs | 3 cup |
| Method: | |
|
1 Slice pork loin into 2 oz. portions. Place in steam table pan. 2 Prepare broth according to manufacturer's instructions. Add rosemary, pepper, and worcestershire sauce. Bring to a boil. 3 Dissolve cornstarch in water. Slowly add mixture to broth while stirring vigorously with a wire whip. Boil 2 minutes, or until cloudiness from cornstarch disappears. 4 Ladle 1 quart gravy over the rows of pork tenderloin in each pan. Bake in convection oven at 350 F. with fan on, closed vent for 15 minutes. CCP: Internal temperature must reach 140 F. or higher for 15 seconds. 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.
Copyright © 1995-2019 ITA all rights reserved.
Source: U.S. Department of Defence