As part of our ongoing Signature Series, we asked operators to share their unique pork recipes, including soup, salad and carnitas.
Whole-grain Crusted Pork Loin with Cranberry Mustard Sauce - Highmark Pittsburgh (Parkhurst Dining)
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.
DoMundo’s Piggyback Rub Pulled Pork with DoMundo’s Original Recipe BBQ Sauce - University of Missouri
Barbecue is very popular at DoMundo’s, a churrascaria restaurant on the campus of this 33,000-student university. Executive Chef Eric Cartright says many of the recipes, including these, have been developed by Chef Jeremy Elmore, and DoMundo’s Original Recipe BBQ Sauce is now bottled and sold for retail by Dining Services. One application of the pulled pork recipe, Cartright says, is a pizza, using the sauce as the base and the pork as the meat component, along with red onion and mozzarella, provolone and pepper jack cheeses.
BBQ Pork Noodle Soup - Microsoft Dining (Compass Group), Bellevue, Wash.
“What makes this dish in particular a signature plate for us would be that all of the items, including the noodles, are scratch prepared with all of the recipes being developed in house,” says Joshua Scott, executive chef with Compass Group at Microsoft. “All of our menu items at this particular station are run on a three-week rotation that feature soups and chow mein dishes, with the pork soup being one of the top two sellers. It’s served every day for one week then the menu rotates to feature a similar dish,” he explains.
Pork Carnitas - Davidson College, Davidson, N.C.
The word carnitas, literally means "little meats," and this version features cumin, dark chili powder, garlic, onion and chipotle in adobo pepper.
Cuban Pork Tenderloin Salad
This Cuban inspired salad layers spicy slices of pork loin on a bed of mixed greens. Black beans, blood orange slices and a zingy citrus-honey vinaigrette add to the authenticity.