Mambo Pork Rolls with Sweet Potatoes
Why I Love This Recipe
On October 9th, 2012, Tropical Foods had its Flavors of the Fall Recipe Contest with the culinary students at the Charlotte Campus of Johnson & Wales University. This recipe, Mambo Pork Rolls with Sweet Potatoes, was created by Tokecia Davidson.
Ingredients You'll Need
2 cups Tropical Food’s Mexicali Fire® Snack Mix, crushed
1 lb. pork loin chops
½ tsp. ground cumin
¼ tsp. chili powder
¼ tsp. cayenne pepper
2 tsp. salt
2 tsp. pepper
2 sweet potatoes
½ cup heavy cream
1 tsp. butter
¼ cup brown sugar
2 tsp. cinnamon
1 tsp. ginger
Maple syrup as needed
1 box cornbread mix
1 cup all-purpose flour
3 tbsp. water
1/3 cup milk
½ cup carrots, steamed and chopped
¼ cup celery, chopped
1 cup chicken stock
1 clove garlic
½ cup pecorino romano cheese, shredded
Preheat oven to 400 degrees.
Butterfly pork loin and pound each piece into a rectangular shape. Set in fridge.
Dice sweet potatoes and boil until tender.
Combine cornbread mix, milk and 1 egg, bake in oven for 15 minutes or until golden brown.
When cornbread is finished, break into crumbs and stir in chicken stock, 1 tsp. salt, 1 tsp. pepper, garlic, carrots, celery, cheese and half of Tropical Food’s Mexicali Fire®.
While stuffing is baking, mash sweet potatoes. Add butter and stir in cream, brown sugar, cinnamon, and ginger.
Take out pork loin and season with 1 tsp. salt, 1 tsp. pepper, chili powder, cumin, and cayenne.
Place spoonful of stuffing mixture in middle of pork loins and roll tightly like a burrito. Wrap tightly in plastic wrap and place in freezer for 10 minutes.
Take out pork loins and dip in flour, egg wash and roll into remaining Mexicali Fire®.
Roast pork rolls for 20-30 minutes, or until internal temperature is at 165 degrees.
Allow meat to rest for ten minutes before cutting.
Drizzle meat with maple syrup as desired and plate on top of sweet potatoes