Martin Bros. Recipes

Pork Loin with Candied Pecan Crusting, Orange Hollandaise Sauce, Sweet Potato Cubes & Blue Cheese Green Beans

Keywords: Pork

Added: April 08, 2019

PORK LOIN

1 each Smithfield Farmland Fresh Pork Loin (928410)

As needed Roland Pomace Olive Oil (620390)

As needed Salt

As needed Pepper

PREP Preheat oven to 400°F. Rub pork loin with olive oil, salt and pepper. Spread and press pecan crusting onto entire prepped pork loin. Place loin into shallow pan prepped with food release spray. Roast in preheated oven for 10 minutes. Reduce heat to 325°F and continue to cook until internal temperature reaches approximately 140°F. Remove from oven; let rest 15 minutes so internal temperature reaches 145-150°F (safe serving temperature for pork is 145°F).

YIELD Varies

 

CANDIED PECAN CRUSTING

2 cups Azar Candied Pecan Pieces (344568), finely chopped

1 cup Sugar Foods Bread Crumbs (415638)

1/2 cup Brown Sugar

2-3 Tbsp Wholesale Minced Garlic (391021)

1/4 cup Roland Extra Strong Dijon Mustard (560201)

2 Tbsp ConAgra La Choy® Soy Sauce (560980)

PREP Mix all ingredients for pecan crusting together.

YIELD Varies

 

ORANGE HOLLANDAISE SAUCE

2 cups Water  

2 cups Lyons Orange Juice (734418)

2-1/3 cups Custom Culinary Whisk & Serve® Hollandaise Sauce Mix (501800)              

PREP In a sauce pan, bring water and orange juice to a boil. Remove from heat. Whisk in hollandaise mix until smooth.

YIELD 24-32

 

SWEET POTATO CUBES

2 lb Lamb Weston Sweet Things® Roasted Tri-Cut Sweet Potato Dices (961590)

2 Tbsp Roland Pomace Olive Oil (620390)

To taste Salt

To taste Pepper

Toss potato dices with olive oil, salt and pepper. Roast in preheated oven, tossing every 5 minutes until cooked.

YIELD 6

 

BLUE CHEESE GREEN BEANS

24 oz Norpac Flav-R-Pac® Extra Fine Green Beans (961740)

2 Tbsp Roland Pomace Olive Oil (620390)

As needed Roland Balsamic Vinegar (422110)

To taste Salt

To taste Pepper

As needed Fortune Point Reyes Original Blue Cheese (389315)

Sauté green beans with olive oil. Add balsamic vinegar. Season with salt and pepper. Sprinkle with blue cheese. 

YIELD 6


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