Miso Glazed Pork Loin

2019 AHF Culinary Competition Finalist Team
Kris Ankeny, MS, RDN, LD, Director of Food and Nutrition Services and Dugan Wetzel, Chef
Reid Health
(Richmond, Indiana)

Pan seared honey and miso glazed tenderloin sits on top of a rutabaga, yellow tomato and green onion hash. Accompanied by a toasted sesame seasoned yellow tomato and yellow beet puree. Steamed rainbow carrots seasoned with Berbere spice and garnished with sliced radishes and Parsley

Prep Time: 25 Minutes
Cook Time: 40 Minutes
Yield: 6 portions

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Additional information

RECIPE TYPE

CULINARY COMPETITION FINALIST
NUTRITIONALS

<10g fat, <300cal/portion, <500mg sodium

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