Grilled fillet of pork
Use this recipe with:
- Convotherm mini
- Convotherm 4
- Convotherm maxx pro
- Convotherm maxx
This recipe is also available for the following combi ovens:
Short
P R O F I L E
Chilled 4°C
10 Portions
From Raw
Stage 1
220 °C
- Convection
- - | 58 °C
- 2
- 1
R E C I P E
| 30 | pcs | Pork tenderloin medallions 2.11 oz |
| 50 | g | Cooking oil |
| 1 | pinch | Salt |
| Ingredients | ||
| Mix the pork tenderloin medallions with the oil and spices. Salt just before cooking so that the meat does not become dry. The meat can be seasoned as desired. For example, with various herbs or even with Rubs |
| 1. Food Preparation |
| Spread 15 medallions each on the 1/1 GN Grill grate with cross pattern, non stick coating. If a larger quantity is to be produced, it is best to use only every second insert. At the specified core temperature, the pork tenderloin turns pink. If it should be more cooked through, increase the core temperature accordingly. |
| 2. Cooking Instruction |
| After cooking, let the meat rest briefly, salt and arrange. |
| 3. Food Serving Instruction |
Note: Information emanating from Welbilt is given after exercise of all reasonable care and skills in its compilation, preparation and issue, but is provided without liability in its application and use. All cooking settings are guides only. Adjust cooking settings to allow for differing product weights and start temperatures. Always ensure that food save core temperature has been achieved prior to service.
