Clemens Food Service

And on today's menu … PORK! Pork is the canvas for creating opportunities and value on your menu.

Sometimes overlooked and underestimated, pork can deliver a great eating experience and has the ability make your patrons must order list. We have compiled some of our favorite ways to serve up something your patrons might not cook at home and ways for you to leverage pork across multiple dayparts and applications. So optimize the products you bring in, increase check averages and give your patrons something they might not be able to replicate on their own – get pork back in the consideration set!

Caprese Salad with Pork Medallions (Tenderloin)

30 MINS

Description:

A Classic Caprese Salad with a twist

Trend Info:

Clean Menu Trends

Pain Points It Solves:

✓ On Trend
✓ Less than 10 Ingredients

Day Part:

Lunch
Dinner
Snack

TOTAL PREP & COOK TIME:

30 Minutes

Recipe Serving Size:

6 servings

Application:

Appetizers
Salad

Allergens:

Dairy

Cooking Technique:

Baking

Ingredients:

1 ea- Prime Pork Tenderloin
2 Tbsp- Italian Herb Rub
3 ea- Vine-Ripe tomatoes, 1/4-inch thick slices
1 lb- Fresh Mozzarella, 1/4-inch thick slices
.5 Bunch- Fresh Basil (About 10-20 Leaves)
2 oz- Extra-Virgin Olive Oil (For Drizzling)
2 oz- Balsamic Reduction (For Drizzling)
To Taste- freshly ground black pepper

Instructions:

Season the pork tenderloin with the Italian herb rub.
In a 350 degree oven, bake the tenderloin for 20-25 minutes. Look for a Internal temperature of 145 degrees.
Slice tenderloin into ¼-inch medallions, let cool down for salad.
Next, slice 1/3-inch slices of tomato and mozzarella.
Chiffonade thin slices of basil.
Assemble salad-layer alternating slices of tomatoes, pork, and mozzarella, adding a little basil between each.
Drizzle with extra-virgin olive oil and balsamic reduction. Season with salt and pepper, to taste.

Menu Ideas

PORK IDEATION TO INVIGORATE YOUR MENU