University of Wisconsin Stout | Wisconsin's Polytechnic University

Yield: 10
Portion Size: 6 oz plus 2 oz sauce

Ingredients:

1. Pre-heat flat top grill to 350 degrees F. Season medallions with salt and pepper. Place on sheet pan with parchment paper and put in reach through cooler.
2. In sauce pan, melt butter and sauté shallots and thyme. Add eau-de-vie; boil until reduced to glaze, about 2 minutes. Add cream and pear nectar; boil until thickened to sauce consistency, about 5 minutes. Season with salt and pepper. Place in double boiler.
3. Melt 2 oz. butter in sauté pan over high heat. Add pears and sugar; sauté until pears are tender and deep golden. Place in Alto-Shaam until service.

To Order/Portion:

1. Sauté pork medallions on flat top griddle. Cook till done about 8-10 minutes.
2. Ladle 2oz. sauce on plate. Place pork on top with pears. Garnish as needed.  

Yield: 10
Portion Size: 6 oz plus 2 oz sauce plus 1 oz salsa

Ingredients:

1. To make sauce, heat butter in saucepan. Add garlic, oregano, and thyme and sauté for 2 seconds. Add flour and make brown roux. Add stock, wine mustard, browning agent, and bring to boil. Simmer for 30 minutes. Strain. Hold in pan.
2. Portion salsa in 10 ramekins. Refrigerate.

To Order/Portion:

1. Saute pork medallions on flat griddle. Cook till done about 8-10 minutes.
2. Ladle 2-oz. sauce on plate. Place pork on top. Serve salsa on side.
3. Garnish as needed.

Yield: 10
Portion Size: 6 oz plus 2 oz au jus

Ingredients:

1. Season pork tenderloin and roast for 20 minutes in a 375°F convection oven (do this at 4:30 p.m.). Hold in Alto-Shaam oven at 150°F.
2. Prepare au jus. Combine with pork stock and merlot in a sauce pan. Reduce by ½ (fairly thick consistency).
3. Add fresh thyme just before 5:00 p.m. Hold.

To Order/Portion:

1. Slice pork into medallions (about 4-5 slices).
2. Place sauce on plate and arrange pork on top of sauce.
3. Garnish as needed.

Yield: 10
Portion Size: 8 oz plus 2 oz of sauce

Ingredients:

Note: For safety, sanitation and optimum quality, pork loin should be defrosted in refrigerator and held at 35-40 degrees F until preparation.

Pre-Preparation:

1. Place pork on half sheet pan, sprinkle with salt and pepper and cook in Alto-shaam at 2:00 p.m.— 250?F and hold at 150?F.
2. To make sauce, combine fish or oyster sauce, terriyaki sauce, pork stock, pepper flakes and garlic. Heat to simmer and hold for service.

To Order/Portion:

1. Slice pork into 5 slices—8 oz. Place on plate and fan. Ribbon sauce over pork.
2. Garnish with fresh cucumber planks and other garnish by manager.
   

Yield: 10
Portion Size: 6 oz plus 2 oz sauce

Ingredients:

1. Apply Dijon mustard on pork and sprinkle with salt and pepper. Roast in convection oven at 375 oF for 15 minutes at 4.30 p.m. Hold in Alto-Shaam.
2. To make sauce, heat butter in saucepan. Add oregano and garlic and sauté for 5 seconds. Add flour and make brown roux. Add wine, pork stock, browning agent, and bring to boil. Simmer for 30 minutes. Strain into double boiler and add shiitake mushrooms and olives. Season.

To Order/Portion:

1. Slice 6 oz of pork.
2. Ladle 2 oz sauce on plate. Place pork on top of sauce. Garnish as needed.