Building on the delicious combination of pork with apples, this dish is sauced and seasoned to perfection! Serve over rice noodles, or to really jazz things up, serve in a bread boule garnished with toasted pecans.
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|Profit Per Serving|
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|Profit Per Meal|
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|Profit Per Day|
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|vegetable oil||0 1/2 cups|
|boneless pork tenderloin||376 oz.|
|apple juice||5 qt.|
|frozen unsweetened apples||10 lb.||17 1/2 cups|
|brown sugar||1.75 lb.||3 333/1000 cups|
|cooked white rice||478 oz.||66 cups|
|green onion||6 oz.||2 cups|
|1. In saucepot, heat oil. Add pork and cook until browned.
2. Add soup, apple juice, nutmeg, apples and brown sugar. Heat to a boil. Simmer for 30 to 40 minutes, stirring occasionally.
3. CCP: Heat until internal temperature reaches 165°F. or higher for 15 seconds.
|4. CCP: Hold at 140°F. or higher. Portion using 8-oz. ladle (1-cup). Serve over 2/3 cup rice and garnish with about 1 tsp. scallions.For menu variety, serve in a bread bowl or over buttered egg noodles.Garnish with toasted sugared pecans or walnuts.|