How We Serve
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 Pumpkin & Cauliflower “Risotto”
Farm Promise® Pork Loin, slow roasted with rosemary & garlic and served on a bed of pumpkin & cauliflower "risotto" with toasted pumpkin seeds.
Cauliflower rice has grown over 800% since 2014. (Datassentials SNAP 2019)
✓ On Trend
✓ Leverages Claims
Transfer to the preheated oven and roast to a minimum internal temperature of 145ºF.
Heat a large pot over medium heat. Add butter and melt completely. Add onions and cook until translucent, about 2–3 minutes.
Add cauliflower rice, pumpkin puree, salt and chili powder, and cook another 2–3 minutes.
Add one-quarter of the vegetable broth and bring to a low boil. Cook 5 minutes or until liquid starts to reduce. Stir frequently. Repeat this process three more times, or until all the liquid has been added to the pot.
Remove the pan from the heat and fold in parmesan cheese until evenly combined.