Whole-grain Crusted Pork Loin with Cranberry Mustard Sauce

Menu Part: 
Entree
Cuisine Type: 
American
Serves: 
15 to 20 servings

The grain crust, moistness of the pork and the cranberry mustard are a great combination of sweet and spicy in this pork loin recipe. “This is a very popular pork favorite with our guests because of the flavor profiles that mix well together,” explains Cameron Clegg, executive chef with Parkhurst Dining at Highmark Pittsburgh. 

Ingredients

Whole-grain Crusted Pork Loin
4 cups ground whole-grain bread
3 tbsp. chopped fresh tarragon
1/2 tsp. freshly ground black pepper
1 cup olive oil
1 8 lb. pork loin, trimmed

Cranberry Mustard Sauce
1 1/2 cups whole-berry cranberry sauce
1 cup stone ground Dijon mustard
2 tsp. chopped fresh tarragon
2 cups white wine
1/4 tsp. salt
1/8 tsp. freshly ground pepper
2 tbsp. cornstarch
1 cup water

Steps

  1. Preheat oven to 400°F.
  2. In bowl, combine first four ingredients to make crust. Cover pork loin with crust. Place in oven.
  3. Roast pork until internal temperature reaches 145°F. Remove from oven and let rest at least 10 minutes before slicing.
  4. Slice pork and serve with Cranberry Mustard Sauce.

Cranberry Mustard Sauce

  1. In small saucepan, combine cranberry sauce, mustard, tarragon, wine, salt and pepper and cook over medium heat for 5 minutes, or until thoroughly heated.
  2. In small bowl, mix cornstarch and water to make slurry.
  3. Stirring occasionally, thicken sauce with slurry until sauce coats back of spoon.
  4. Serve with Whole-grain Crusted Pork Loin.
Source: Highmark Pittsburgh (Parkhurst Dining)

More From FoodService Director

Industry News & Opinion

The University of Notre Dame in South Bend, Ind., will soon switch over from magnetic strip-based student ID cards to chip-based ones, The Observer reports.

Along with being more secure, the new cards will allow students easier access to dining halls, enabling them to simply tap their cards on a reader to gain entrance. Students will also be able to add flex points and Domer Dollars—which can be used at eateries on and off campus—to their accounts via a mobile app.

The new cards are expected to be available by the time school begins next fall.

Read the full story...

Industry News & Opinion

University of St. Thomas in St. Paul, Minn., has replaced a fajita bar in one of its dining halls with a superfoods bar, Tommie Media reports.

Aiming to provide more options for athletes and students with dietary restrictions, the new bar offers diners a choice of protein with a variety of toppings, such as beans, fruit, couscous and quinoa.

The superfoods bar has made a few appearances on campus since it was first tried for the school’s football players last summer.

“Word of mouth is getting out, and every day I get a few more people,” Ryan Carlson, a cook at the...

Sponsored Content
gluten free diet

From Stouffer’s.

A large part of menuing allergen-friendly cuisine is deciding which gluten-free items to serve.

In particular, college dining hall operators must decide whether to make gluten-free items in-house or to order gluten-free items from a manufacturer. Some factors to consider are: the size of the university, the demand for gluten-free options,and the ability to have separate gluten-free storage and workspaces in the university dining hall kitchen.

According to FoodService Director , 77% of college and university operators purchase their gluten-free...

Industry News & Opinion

Reading Hospital in West Reading, Pa., is using robots to help deliver patient meals, BCTV reports.

The eight robots, named TUGs, will be used to transport meals from the hospital’s nutrition services department to patient floors at Reading HealthPlex for Advanced Surgical & Patient Care.

Moving at three miles per hour, the robots will follow preprogrammed routes to the HealthPlex, where room ambassadors will remove room service carts from the TUGs and deliver them to patients. The TUGs will then return to nutrition services with dirty dishes for cleaning.

The...

FSD Resources