Skip to main content

Portuguese Pork With Vina Dosh

Ingredients

  • 2.04 kg Green Beans, trimmed and washed
  • 4.08 kg Boneless Marinated Pork Tenderloin
  • 946 ml GFS Red Wine Vinegar
  • 1.41 L Grape Juice
  • 22 ml Trade East Ground Rosemary
  • 10 ml Trade East Ground Cloves
  • 15 ml Trade East Granulated Onion
  • 15 ml Trade East Granulated Garlic
  • 5 ml Trade East Ground Black Pepper
  • 1.5 L Roasted Pork Gravy
  • 240 ml Kitchen Essentials Pomace Olive Oil
  • Vina Dosh

    Ingredients

      • 1.89 L Water
      • 60 ml Low Sodium Vegetable Base
      • 2 un Trade East Bay Leaves
      • 60 ml GFS Canola Salad Oil
      • 454 g Sweet Onion, diced
      • 30 ml Chopped Garlic in Water
      • 946 ml Rice
      • 907 g Markon Roma Tomatoes, diced
      • 30 ml Markon Fresh Italian Parsley, chopped
      • 30 ml Markon Ready-Set-Serve Cilantro, chopped

      Preparation

      Wash hands. Wash all fresh, unpackaged produce under running water. Drain well.

      1] Bring the water, vegetable base, and bay leaves to a boil. Stir until the base has dissolved.

      2] Add the canola oil to a heated rondeau. Add the onions and garlic. Sauté over low heat until the onions are translucent and tender. Season to taste with salt and pepper. Add the rice and boiling stock to the onions. Mix together.

      3] Cover the rondeau. Place in a heated 148°C convection oven. Cook 30-40 minutes or until all of the liquid has been absorbed and the rice is tender. Stir in the tomatoes. Season to taste with salt and pepper.

      4] Spread the rice out on a parchment-lined sheet pan. Mix in the parsley and cilantro. Refrigerate. Allow to cool. Transfer to 2" full hotel pans. Cover with film wrap and refrigerate until needed. CCP: Refrigerate at 5°C, or below.

    1.36 kg Vina Dosh

Preparation

Wash hands. Wash all fresh, unpackaged produce under running water. Drain well.

1] Bring a pot of salted water to a boil. Add the beans and cook to desired doneness. Remove beans from the pot and place in an ice water bath to cool. Drain in a colander and transfer to a covered storage container. Label, date and refrigerate for future service. CCP: Refrigerate at 5°C, or below.

2] Remove any silver skin and fat from the pork tenderloin. Place the grape juice, red wine vinegar, rosemary, cloves, granulated onion and garlic, and black pepper in a 6" full hotel pan. Add salt to taste. Whisk until blended. Place the tenderloins in the marinade. Cover the pan. Refrigerate for at least 24 hours and up to 3 days. CCP: Refrigerate at 5°C, or below. Turn the pork once or twice daily.

3] Remove the tenderloin from the marinade. Allow to drain. Slice into 90 g portions. Place in a clean hotel pan. Cover with film wrap and refrigerate until needed. CCP: Refrigerate at 5°C, or below.

4] Place 1 qt. of the marinade in a nonstick sauce pan. Bring to a boil. Reduce by half. Add the pork gravy to the marinade. Bring to a boil. Simmer 2-3 minutes. Allow to cool. Place in a nonreactive storage container, cover, label, date and refrigerate until needed. CCP: Refrigerate at 5°C, or below.

To prepare à la carte:

Wash hands.

1] Place 5 ml of pomace oil in a heated, nonstick sauté pan. Place 2 pork tenderloin medallions in the pan, sliced-side down. Sear and brown on both sides. Place the pork on a metal baking pan. Place in a 176°C convection oven. Cook to desired doneness. CCP: Final internal cooking temperature must reach a minimum of 62°C, held for a minimum of 15 seconds.

2] Place 5 ml of pomace oil in a heated, nonstick sauté pan. When the oil begins to smoke, add 3 oz. of green beans. Toss pan over medium-high heat. Season to taste with salt and pepper. Cook until lightly charred and just warmed through.

3] Place 120 g of Vina Dosh on the front side of a serving plate. Place the green beans at the top of the plate. Place the pork on top of the Vina Dosh and ladle with 4 ml of warmed gravy over each pork medallion.