Hickory Smoked Pork Salad

Menu Part: 
Cuisine Type: 

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


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


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

Ideas and Innovation
tray number

We created lucky tray days to help create an experience surrounding our brand. The trays are numbered; we pick a number and the winner receives a free lunch. We’ve enlisted the help of one of our coaches, who calls out the random lucky winner, and it drums up a lot of excitement.

Menu Development
recipe revamp chicken soup

As a continuous care retirement community, The Garlands of Barrington in Illinois provides daily foodservice to 270 independent living and skilled nursing care residents, with the majority of sodium restrictions coming from the latter, says Executive Chef Nicola Torres. Instead of cooking two versions of chicken noodle soup—a favorite offered at least twice a week—he reworked his recipe into a flavorful lower-sodium version that appeals to all. “Everybody eats soup, so I created a homemade stock that uses no salt at all, ramping up the flavor with fresh herbs and plenty of vegetables,...

Ideas and Innovation
bus advertising jagermeister

Because many locals use the bus system, we paid for some full bus wraps to advertise [job openings within] our dining services program. The buses go all over campus where students can see them, and to apartments where the public can see them. To top it off, the cost wasn’t much more than newspaper rates.

Managing Your Business
line kings girl goat open kitchen

Open kitchen concepts satisfy guests’ curiosity and desire for transparency. But there are some caveats. Here’s how to create a positive experience for both staff and customers when the walls are down.

Train to serve

With the back-of-house up front, everybody gets hospitality training. “Our cooks understand the food and what they’re doing incredibly, but translating that to guests requires [soft] skills that need to be honed,” says Marie Petulla, co-owner of two restaurants in Southern California.

Dress for a mess

At Girl & The Goat in Chicago, chef-owner Stephanie...

FSD Resources