Chef Marcus says that the holidays are a popular time for groups in restaurants, with events as grand as the company Christmas party and as low-key (or high-strung) as the family dinner. So, when guests make their event reservations, consider offering reservation-only family style meals like this pork loin rack. Your guests will like being able to better plan the cost of the meal than they would be able to with traditional menu service, and your kitchen will like the low stress of being able to plan ahead. Or you could prep the loin ahead of time and cut to order. However you serve this for the holidays, be sure to grab a pic and tag us on Twitter and Instagram!
Pork Loin Ribs Recipe
0375838 Center Cut Bone-In Loin 8-rib
1841404 Nut Filbert/Hazelnut Blanched
5387067 Walnut Halves & Pieces Candied
2 tablespoons maple syrup
1 3/4 teaspoons salt
1 tablespoon olive oil
1/2 teaspoon ground black pepper
3/4 cup chopped hazelnuts
- Make glaze ahead by combining all ingredients in a food processor and blending till smooth.
- Preheat oven to 350. Cook loin at 350 degrees for 30 minutes, then reduce heat to 225 degrees, brush with glaze and encrust with walnuts by pressing them into the sticky glaze. Cook until internal temperature is at least 145 degrees, about 45 minutes to an hour.
- Allow to rest 30 minutes before serving. Serve by slicing to order, or offer reservations of family-style service for the whole loin.
Veggie Salad with Brussel Sprouts & Cranberries
8256893 Sysco Supreme Dried Cranberries Sweetened
1542588 Packer Root Vegetable Blend Diced
- As part of your morning prep, rehydrate the dried cranberries in a container of water. Refrigerate and hold until service.
- Toss Brussel sprouts, re-hydrated cranberries, and root vegetables into a pan and flash sauté until just as the sprouts start to wilt. Plate and serve.