Pork Loin With Rice and Gravy USDA Recipe for Child Care Centers

Age Group: Ages 3-5
Serving Size: 25-50
Tender pieces of pork, brown rice, and cream of mushroom soup come together to form a flavorful dish kids will enjoy.
CACFP CREDITING INFORMATION
1½ oz eq meat
½ oz eq grains
SOURCE
Team Nutrition CACFP Easy Recipe Project
TeamNutrition.USDA.gov
5 from 1 vote

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Prep Time 1 hour
Cook Time 45 minutes
Total Time 1 hour 45 minutes

Instructions
 

  • Wash hands with soap and water for at least 20 seconds.
  • In a medium pot, combine rice, dehydrated onion, and water. Bring to a boil on medium-high heat. Once it begins to boil, reduce heat to low. Cover. Cook for 12–15 minutes or until rice is tender and water is absorbed. Remove from the stove. Fluff with a fork. Allow rice to cool for 5 minutes.
  • In a medium bowl, combine pork cubes and onion and herb seasoning. Mix.
  • Heat a nonstick sauté pan on medium-high heat. Add seasoned pork cubes. Sauté until golden brown, about 15–20 minutes. Heat to an internal temperature of 165 °F for at least 15 seconds. Wash hands after touching uncooked pork.
    For 25 servings, use large nonstick sauté pan.
    For 50 servings, use extra-large nonstick sauté pan or tilt skillet.
  • In a medium bowl, combine milk and condensed soup. Whisk until well-blended.
  • Add mixture to sauté pan. Bring to a simmer for 3 minutes.
  • Add cooked rice to sauté pan. Cook for 5 minutes. Stir frequently. Heat to 140 °F or higher for at least 15 seconds. Remove from heat.
  • Serve ½ cup (#8 scoop). Serve immediately, or keep warm at 140 °F or higher.

Nutrition INFORMATION

Nutrition Facts
Pork Loin With Rice and Gravy USDA Recipe for Child Care Centers
Amount Per Serving 0 ½ cup Pork Loin With Rice and Gravy
Calories 161 Calories from Fat 54
% Daily Value*
Total Fat 6g9%
Saturated Fat 2g13%
Cholesterol 36mg12%
Sodium 127mg6%
Total Carbohydrate 14g5%
Dietary Fiber 1g4%
Total Sugars 1g1%
Protein 13g26%
Calcium 21mg2%
Iron 0mg0%
*
*Marketing Guide

Notes

  • Contains milk (milk and soup).
  • The symbol indicates the recipe is whole grain-rich.
  • Creditable grains contribution calculated using the Recipe Analysis Workbook,
    Method A.
  • The cut of pork loin used for this recipe is practically free-of-fat.
Yield / Volume
25 Servings:
Weight: 6 lb 14 oz
Yield: 1 qt ½ cup
50 Servings:
Weight: 13 lb 12 oz
Yield: 2 qt 1 cup