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!
Roasted Pork Loin with Four Fruit Whole Grain Mustard Glaze
Sweet but savory glazed Hatfield® boneless pork loin with four fruit whole grain mustard.
Mustard is in the top 5 pork sauces & flavors, with a 4 year trend of +12% on menus. (Datassentials SNAP 2019)
Pain Points It Solves:
✓ On Trend
✓ Less Than 10 Ingredients
TOTAL PREP & COOK TIME:
Recipe Serving Size:
1 Pork loin, strap off (approx. 5 lbs.)
2 tsp. kosher salt
1 tsp. freshly ground pepper
1 Tbsp. Herbs de Provence
1 cup frozen mixed berries, thawed
1/3 cup whole grain mustard
¼ cup four fruit jam
Preheat oven to 350°F.
Season pork loin with salt, pepper and Herbs de Provence. Place on baking sheet and put in the oven. Cook until internal temperature reaches 145°F at the thickest part.
While the loin is roasting, in a medium bowl, combine mixed berries, mustard and jam. Place in a small sauce pan and simmer for 5 minutes. Remove from heat and set aside.
Remove loin from oven, brush glaze on and place back in oven for 5 minutes.
Remove and allow to rest for 5 minutes before slicing. Serve additional glaze on the side.
Spring Risotto with Asparagus
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