Hearty Apple Braised Pork Drummies - NEW - Maple Leaf Healthcare & Hospitality

Yield

25 servings

Portion Size

285 g/10 oz

Ingredients

	Metric	Imperial
Pork Drummies, cooked, thawed	25 each (2.850 kg)	25 each 6 lbs 4 oz)
Olive Oil	45 ml	3 Tbsp
White Onions, fresh, sliced	770 g	1 lbs 11 oz
Bacon, Sliced, 16/18, low sodium, diced	665 g	1 lbs 7 oz
Carrots, fresh, chopped	500 g	1 lbs 2 oz
Gala Apple, medium, cored & diced	6 each	6 each
Applesauce, unsweetened	750 ml	3 cups
Chicken Broth, reduced sodium, prepared	375 ml	1 1/2 cup
Dijon Mustard	45 ml	3 Tbsp
Bay Leaf	6 leaf	6 leaf
Salt, table	5 ml	1 Tbsp
Black Pepper, ground	15 ml	1 Tbsp
Thyme, dried	15 ml	1 Tbsp
Rosemary, dried	10 ml	2 tsp

The day before, thaw the pork drummies under refrigeration at <40'F/4'C.
Heat oil in a large stockpot on medium heat, Add sliced onions, and diced bacon, Cook, stirring frequently until the bacon and onions are browned about 10-15 minutes.
Peel carrots and chop into 1/2" pieces. Wash apple, core and cut into 1" pieces; set aside.
Add the pork drummies, apples, carrots, applesauce, chicken broth, dijon mustard, and bay leaves. Season with salt, pepper, thyme, and rosemary. Bring to a simmer and place a tight-fitting lid on the pot and reduce the heat to low. Simmer slowly until the pork dummies are tender about 1 hour. CCP: Cook to an internal temperature of 165'F/74'C held for at least 15 seconds.
Serve 1 pork drummie each along with 45 mls/3.5 oz of the cooked vegetable mixture.

Serve over steamed rice or with mashed potatoes and buttered brussel sprouts (sides not included in the nutritional information)