Additional information
| RECIPE TYPE | Culinary Competition Finalist |
|---|---|
| Cooking Method | |
| NUTRITIONALS | <500mg sodium, 10-20g fat, 300-500cal/portion |
Pan Roasted Pork Loin with Morels, Heirloom Tomatoes, Charred Summer Vegetables and Wild Rice and Corn Spaetzle
2018 AHF Culinary Competition Bronze Medalists
Rick Farmer, CEC, Training and Development and Michael Vetro, CEC, Executive Chef
St. Jude Children’s Research Hospital (Memphis, Tennessee)
Yield: 6 portions
Download Recipe & Nutritionals Below
