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

Ideas and Innovation
trail mix

We’ve added fueling stations in our units for our workers who didn’t have time to eat or just need a snack. We have areas set up with trail mix, crackers, cookies and water. It helps us avoid people feeling or getting ill, especially when we get closer to exam periods and student workers are studying and not taking the time to eat.

Ideas and Innovation
reusable coffee cup thermos

We were inspired by a book titled “Influence” to start a sustainable cup program called My Cup. All 15,000 new students receive a reusable cup with their name on it, which they can use at the dining halls. Personalizing helps them invest in the program and actually use it.

Menu Development
quinoa bowl

In a time of growing health consciousness, it might not be enough anymore for food to be merely filling. According to Technomic’s 2016 Healthy Eating Consumer Trend Report , diners are looking for food with a function, such as those with high protein content, immunity-boosting properties, antioxidants, probiotics and more. The data suggests 63% of consumers see these foods as healthier than those without any specific nutritional function—and would be more likely to buy them.

But are those stated preferences translating on an operational level? There, the answer is less clear. Baby...

Ideas and Innovation
phone bed call sick

We make people call and directly talk to their boss or supervisor if they are reporting an absence for a shift. While it is more cumbersome, it is a conscious decision. We have adapted and implemented electronic methods to obtain efficiencies in just about every other functional area, except for electronic absence reporting systems. The direct supervisor can put more pressure on an employee to show up—especially those with some form of the “Super Bowl plague”—than any electronic system can.

FSD Resources