Hickory Smoked Pork Salad

Menu Part: 
Salad
Cuisine Type: 
American
Serves: 
8

This artfully put together salad stars hickory smoked pork with a cast of delicious ingredients. It is all served on a flaky filo cup.

Ingredients

12-16 oz. pork tenderloin, cleaned and trimmed
8 oz. apple cider
6 filo dough sheets, cut into sixths
2 oz. peanut oil
2 oz. wild rice powder
2 cups cranberries, dried and blanched
2 cups apple cider, reduced by half
1⁄2 cup vegetable stock, slightly thickened
1 tsp. cinnamon
2 tsp. fresh thyme, chopped
1 tsp. pepper
2 oz. balsamic vinegar
2 oz. olive oil
16 oz. varietal greens
4 oz. wheat berries, oven roasted
8 shiitake mushrooms, blanched
Dried cranberries, for garnish
Diced sour apple, for garnish
Roasted pumpkin seed, chopped, for garnish

Steps

1. Marinate pork tenderloin in apple cider for at least 1 hr. in refrigerator.

2. Prepare filo cups by stacking four filo squares, brushing each lightly with peanut oil and sprinkling with wild rice powder, offsetting corners.

3. Place each stack in a lightly oiled monkey dish and fill with dried beans to prevent rising. Bake at 325° F. until golden brown. Discard beans and remove filo from dishes. Set aside.

4. For vinaigrette, puree 2 cups of cranberries and blend with apple cider, vegetable stock, cinnamon, thyme, pepper, and vinegar. Add olive oil to mixture and emulsify. Set aside.

5. In a pan over high heat, sear all sides of the tenderloin until it is a nice brown color. Smoke tenderloin to an internal temperature of 130° F.

6. Toss greens with 8 oz. vinaigrette and 4 oz. wheat berries.

Per Serving:
1. Place filo cup at 1 o’clock on large round plate and place mixed greens flowing from cup.

2. Shingle 1 1⁄2 oz. of sliced pork tenderloin on plate, overlapping greens.

3. Drizzle remaining vinaigrette over the pork and garnish with a shiitake mushroom, dried cranberries, diced apple, and pumpkin seeds.

More From FoodService Director

Sponsored Content
WinCup foam food containers

From WinCup.

Cost control.

Two little words that are essential to every foodservice director’s day-to-day activities.

Keeping costs in check is paramount in running a functioning food operation, of course. But the ripples of cost control can extend beyond your bottom line. And savvy directors must balance customer satisfaction on the P&L sheet.

Fiscal Responsibility

The foundation of cost control is accepting fiscal responsibility, which requires a solid understanding of foodservice accounting. Prime cost, the combined cost of food and labor, is an...

Industry News & Opinion

Orange County Community College in upstate New York is replacing its dining staff with vending machines , The Times Herald-Record reports.

The staff members, who will be let go in June, include nine full-time and three part-time workers. Students say they will miss the employees and the access to fresh food.

The Orange County Community College Association, which oversees the school’s cafeterias, says the layoffs were partly due to a $150,000 deficit accumulated by foodservice operations last year.

Read the full story via The Times Herald-Record .

Industry News & Opinion

Bates College in Lewiston, Maine, is eliminating paper cups in its Commons dining hall and has given each student a reusable stainless steel mug as a replacement, bates.edu reports.

The mugs were distributed via a promotion earlier this week where students could fill their new mugs with a free smoothie. Stickers and other trinkets were set out for students to use to “bling” their mugs.

Dining services turned to students to determine which type of mug would be offered. The college also installed a mug-washing sink in the dining Commons earlier this year.

Read the...

Industry News & Opinion

Compass has partnered with Jose Andres ’ ThinkFoodGroup, allowing the chef and foodservice vendor to collaborate at such venues as stadiums and college campuses.

“With this partnership, we have the opportunity to tell stories and connect with people through food on an entirely new level,” Andres said in a release.

The three-year team-up comes shortly after Andres opened a ThinkFoodLab pop-up in Washington, D.C., which will serve as a recipe R&D space for his restaurant group.

ThinkFoodGroup was this year named a Power 20 multiconcept operator by Restaurant...

FSD Resources