Mambo Pork Rolls with Sweet Potatoes
CATEGORIES
INGREDIENTS
- Cooking Time: 30 minutes
- Servings: 4
- Preparation Time: 60 minutes
- 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
- 2 eggs
- 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
DIRECTIONS
- 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.
- Steam carrots.
- 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