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Roast Pork
Source: U.S. Department of Defence

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MEAT, FISH, AND POULTRY No.L 081 00
ROAST PORK
Yield 100
Portion 3-1/2 Ounces
Calories
Carbohydrates
Protein
Fat
Cholesterol
Sodium
Calcium
247 cal
0g
27 g
14 g
81 mg
59 mg
20 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
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 Using a convection oven, roast 1 1/2 hours to 2 hours at 325 F. on high fan, closed vent, 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. CCP: Hold for service at 140 F. or higher.



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Roast Pork

Yield: 100 Portion: 3-1/2 Ounces
Calories: 247 cal
Carbohydrates: 0g
Protein: 27 g
Fat: 14 g
Cholesterol: 81 mg
Sodium: 59 mg
Calcium: 20 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

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 Using a convection oven, roast 1 1/2 hours to 2 hours at 325 F. on high fan, closed vent, 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. 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/roast_pork.html

Copyright © 1995-2019 ITA all rights reserved.

Source: U.S. Department of Defence