Smoked Pork Loin

Smoked Pork Loin
24 283-g portions Yield


  • 2 kg Smoked Boneless Pork Loin, sliced into 28 g portions
  • 3 Tbsp GFS Pan Coating Spray
  • 1.4 kg (Recipe) Fresh Fruit Compote
  • 2.7 kg (Recipe) Scalloped Hash Brown Potatoes
  • 1 kg Markon Romaine Hearts, torn into pieces
  • 340 g Pepper Mill Raspberry Vinaigrette, placed in a squeeze bottle


1. Lightly spray both sides of each pork medallion with cooking spray. Place on a heated flat griddle and cook until both sides are golden-brown and warmed through.

2. Shingle warmed pork on the front  a warmed serving plate. Spoon 56 g of warmed fresh fruit compote over the top of the pork. Place 113 g of warmed scalloped hash brown potatoes at the top of the serving plate next to the pork. Place 42 g of salad blend next to the hash browns. Drizzle 14 g of raspberry vinaigrette over the salad.