Nutrition Facts
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.
Recipe Yields:
NOTE: Use your professional judgement when resizing recipes. Seasoning, cooking times, etc, may require adjustment.
estimate your profit
| Profit Per Serving | ||||
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Enter the cost of the soup and any garnishing costs to get the cost per bowl of soup.
| Profit Per Meal | ||||
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Enter the selling price per bowl and your profit for each bowl is calculated based on Step 1.
| Profit Per Day | |||||
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| × | = | ||||
Enter the number of bowls you typically serve each day and how many days per week you are open (or serve this soup). Profits will be calculated using your numbers from Steps 1 and 2.
For example only. Your financial results may vary. Financial examples are in no way a prediction of, or guarantee of, sales performance.
| Ingredients | Weight | Measure |
| vegetable oil | 0 1/2 cups | |
| boneless pork tenderloin | 376 oz. | |
| apple juice | 5 qt. | |
| nutmeg | 5 tsp. | |
| 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 |
| Instructions |
| 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. |
