Grilled fillet of pork

(17)
P R O F I L E
Chilled ​4°C
10 Portions
From Raw

Stage 1

220 °C

  • Convection
  • - | 58 °C
  • 3
  • 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.