50 Next Course by Gordon Food Service / gfs.com / Summer 2013

Pork Loin MilaneseIngredientsYield: 24 1-lb. servings

Reorder No. Description Amount

867530 GFS® Boneless Pork Loin 12 lb.

206539 GFS Large Fresh Eggs Grade A 54 ct., divided

Water 4 flz.

227528 GFS All Purpose H&R Flour 4 lb.

Recipe Milanese Bread Crumbs 4 lb.

432000 GFS Canola Salad Oil 48 flz.

Recipe Whole-Grain Mustard-Mayonnaise 24 oz.

Recipe Pork-Mushroom Gravy 48 oz.

432000 GFS Canola Salad Oil 48 oz.

562769 Markon® Fresh Italian Parsley 1 Tbsp.

Preparation Instructions

Wash hands. Wash all fresh, unpackaged produce under running water. Drain well. Trim any excess silver skin and fat from the pork loins. Slice about ¼" thick, ¾ of the way through the pork loin, leaving it hinged and connected at the bottom. Roll the pork halfway around, so the hinged piece is at the top. Make another slice ¼" thick, ¾ of the way through the pork loin, leaving it hinged at the bottom. You may need to repeat the first two steps a third time to achieve an 8-oz. piece. When finished, you’ll have 2 to 3 medallions that are connected. Place a large piece of film wrap over the top of the pork. Using the smooth side of a meat tenderizing mallet, pound the pork into a 1 8"-thick medallion, keeping each in one piece. Avoid tearing holes in the pork. Place the pounded pork between lightly oiled parchment-paper layers. Bread pork as needed for service. Break 30 eggs into a stainless-steel mixing bowl. Add 4 flz. of water. Mix thoroughly using a wire whisk. Place the flour, eggs, and bread crumbs in separate 4" stainless-steel full-hotel pans. Place the pork in the flour, shake off excess. Place in the eggs, allow to drain. Place in the bread crumbs. Shake off any excess crumbs. Transfer to a covered storage container between parchment-paper layers, label, date, and refrigerate until needed. CCP: Refrigerate at 41°F, or below.

To prepare à la carte:

Place 2 oz. of oil in a heated sauté pan large enough for the pork to lie flat. Or, place on a heated flat-griddle or grill. Cook until browned on both sides and just cooked through. CCP: Final internal cooking temperature must reach a minimum of 145°F, held for a minimum of 15 seconds. Place 1 Tbsp. of oil in a small, heated egg pan. Add the egg and cook, sunny-side up, to desired doneness. Place the pork on a warmed serving plate. Going edge to edge, drizzle 1 oz. of mustard-mayonnaise over the pork. Ladle 2 oz. of warmed mushroom gravy over the pork. Sprinkle ½ tsp. of chopped parsley over the pork. Place the egg in the center of the pork.

Milanese Bread CrumbsYield: 64 1-lb. servings

Reorder No. Description Amount

175691 GFS Coarse Panko Bread Crumbs 1 lb.

164259 Primo Gusto® Grated Parmesan Cheese 2 lb.

197947 Lemons, zested 2 ct.

225037 Trade East® Black Pepper Regular Grind 1 Tbsp.

Preparation Instructions

Wash hands. Wash all fresh, unpackaged produce under running water. Drain well. Combine the bread crumbs, Parmesan cheese, 2 Tbsp. lemon zest, and pepper in a stainless-steel mixing bowl. Mix thoroughly. Place in a covered storage container, label, date, and refrigerate until needed. CCP: Refrigerate at 41°F, or below.

Whole-Grain Mustard-MayonnaiseYield: 36 1-oz. servings

Reorder No. Description Amount

106968 GFS Extra Heavy Duty Mayonnaise 1 oz.

793485 Dijon Mustard 4 oz.

562696 Markon Fresh Chives 1 oz.

138300 Trade East Granulated Onion 1 tsp.

513881 Trade East Granulated Garlic 1 tsp.

424307 Kosher Salt 1 tsp.

513776 Trade East Ground White Pepper ¼ tsp.

Preparation Instructions

Wash hands. Wash all fresh, unpackaged produce under running water. Drain well. Combine all ingredients in a stainless-steel mixing bowl. Mix thoroughly. Transfer to a covered storage container, label, date, and refrigerate until needed. CCP: Refrigerate at 41°F, or below.

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For step-by-step video instructions on making the Pork Loin Milanese, go to gfs.com/NextCourse

Next Course by Gordon Food Service / gfs.com / Summer 2013 51

Pork-Mushroom GravyYield: 70 1-oz. servings

Reorder No. Description Amount

432000 GFS Canola Salad Oil 1 flz.

198307 Markon Onions, diced 1½ c.

198536 Markon Jumbo Celery, diced 1 c.

322164 Chopped Garlic, in water 2 Tbsp.

242055 Markon Sliced Mushrooms 1½ lb.

673609 Hearthstone® Roasted Pork Gravy 6¼ c.

Recipe Classic Blonde Roux, warmed, use as needed 1½ oz.

424307 Kosher Salt to taste

225037 Trade East Ground Black Pepper to taste

Preparation Instructions

Wash hands. Wash all fresh, unpackaged produce under running water. Drain well. Add the oil to a heated rondeau or saucepan. Add the onions, celery, and garlic, and cook until tender. Add the mushrooms and cook until just warmed through. Add pork gravy. Simmer 2 to 3 minutes. Adjust to desired consistency, if necessary, with warmed roux. Season to taste with salt and pepper. Allow to cool. Place in a covered storage container, label, date, and refrigerate until needed. CCP: Refrigerate at 41°F, or below.

Classic Blonde RouxYield: 32 1-oz. servings

Reorder No. Description Amount

299405 GFS Grade A Unsalted Butter 1 lb.

227528 GFS All Purpose H&R Flour 1 lb.

Preparation Instructions

Wash hands. Melt the butter in a sauce pot over medium heat. Add the flour all at once, whisking vigorously. When mixture thins and starts to bubble, reduce heat to low. Cook 4 to 5 minutes until roux begins to smell toasty. Stir frequently. Remove from heat. After the roux has cooled, transfer any unused portion to an airtight container, label, date, and refrigerate. CCP: Refrigerate at 41°F, or below. The roux will whisk in best at room temperature or warmed in the microwave before use.

Costs:Selling Price $8.00 Cost per Portion $2.72

Profit $5.28 Food Cost 34%

B readed pork-loin medallions that are

crispy on the outside and juicy on the

inside are served topped with a fried egg,

spicy Sriracha-Dijon mustard-mayonnaise, and

rich mushroom gravy.

Dinnerware: Chef’s Selection Rectangle 12½ x 8¼ Coupe Platter by Syracuse 909531