Porkloin with Celery Sauce - ICAP (Yield 32)

30 min

Prep Time

14 hr

Cook Time

14 hr 30 min

Total Time

Servings

Convert Ingredient Measure

Ingredients

8

lb

Pork loin, raw

2

tsp

Black pepper, ground

2

tbsp

Onion powder

2

tbsp

Garlic powder

50

oz

Cream of celery soup, canned, condensed, low sodium

2

cup

1% milk

2

tbsp

Parsley, dried

1/2

gal

Gravy, pork, low sodium

Nutrition Info

233.00 g / 8.32 oz per serving.

Recipe Label

Instructions

Day Prior to Service:
1. Prepare pork gravy according to package directions - set aside
2. Mix pepper, garlic powder, & onion powder - set aside
3. Cut porkloin into 32 4 oz pieces
4. Brown porkloin in frying pan with oil or on fat grill - brown both sides & remove
5. Place browned meat in full 4 inch steam table pan - sprinkle seasoning mix on top of meat
6. Mix cream of celery soup, milk, & gravy together - pour over pork & sprinkle with parsley
7. Refrigerate overnight


Day of Service:
1. Preheat oven to 350 F
2. Cover each pan with plastic wrap & aluminum foil
3. Bake for 2 hours


**Use extra sauce for gravy over mashed potatoes

Notes

Food Handling :
- Wash hands immediately before engaging in food preparation and again
after engaging in any activities that contaminate the hands.
- Single gloves should be used for only one task and then discarded.
Cooking :
- Cook to an internal temperature of 155 F for 15 seconds.
Holding :
- Hold for hot service at an internal temperature of 135 F or higher.