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

Managing Your Business
farmer produce

The seeds of farm-to-table 2.0 have officially blown into noncommercial foodservice. Since the movement has caught the attention of the segment during the past decade, operators have broadened agricultural collaborations outside of just supply. As a result, a new strain of the movement has been created that treats farms as allies in events, training and innovative growing systems.

The 500-bed Overlook Medical Center in Summit, N.J., didn’t start out sourcing produce from local farms; instead, it administered its own growing programs, including an on-site garden and honeybee apiary...

Ideas and Innovation
fsd screenshot web

A full year has passed since we redesigned FoodService Director magazine, taking the publication from its longtime tabloid dimensions to a more convenient size and more creative design, and recasting the content to provide actionable, peer-to-peer insights and ideas for FSDs.

Now we are thrilled to announce that we’ve extended the makeover to our website as well. The new FoodServiceDirector.com has been redesigned to be more engaging and even easier to use. We’ve made it faster to find information, from recipes to HR best practices, that will help you run your facility better....

Managing Your Business
wage feud business

As plans to increase the minimum wage surge ahead in states such as New York and California, operators eventually will feel the reverberations shake up labor costs for more than just hourly workers. As associate wages gain on manager salaries, operators will have to answer a call for reciprocal increases. FSD spoke with operators who advised going gently into the brave new world of heightened labor costs, investing in talent and making cuts elsewhere; however, they did offer three perfectly proactive tactics to make the process as seamless as possible.

1. Keep talking

Even though...

Menu Development
craft beer flight
A draw for happy hour...

San Francisco restaurateur Charles Phan plans to serve beer and wine, and depending on liquor licensing, perhaps cocktails as well. “For faculty and staff on campus, it will be a really wonderful place to come to and have a glass of wine,” Wolch says. “Right now, we have The Faculty Club bar, which is a very historic spot, but this is going to be much more contemporary.”

And for morning coffee...

Phan’s plan for made-to-order coffee is bound to be a boon for both faculty and students. “We’ll have a brand-new espresso machine,” Phan says. Wolch adds, “Most...

FSD Resources