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Pork Cannelloni with Basil and Mango
2013-08-06
https://www.metro.ca/userfiles/image/recipes/cannellonis-porc-basilic-mangue-5209.jpg
PT20M
PT25M
PT45M
Preheat the oven 375°F /190°C. Cut the pork chops into small dice. Over medium heat, brown the diced pork in the oil with the basil, mango, onion and garlic for 4 to 5 minutes. Season with the Tabasco and Worcestershire sauces, salt and pepper. Set aside. In a deep saucepan, heat the milk. Mix the butter with the flour; while whisking, add in small bits to the warm milk. Simmer for 2 to 3 minutes. Add the pesto and cream and heat for 1 minute without boiling. Set aside. Stuff the cannelloni with the pork mixture. Transfer to a gratin dish. Top with the sauce and sprinkle with the Provolone. Bake in the oven for 10 to15 minutes.
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6 citrus-marinated pork chops
2 Tbsp. (30 mL) extra-virgin olive oil
1 Tbsp. (15 mL) chopped fresh basil
1/4 cup (60 mL) mango, peeled and cut into small dice
1 Tbsp. (15 mL) chopped green onions
1/2 tsp. (2 mL) chopped garlic clove
2 drops of tabasco sauce
a dash of Worcestershire sauce
sea salt to taste
Freshly ground pepper to taste
1 1/2 cups (375 mL) 2% milk
2 Tbsp. (30 mL) butter, softened
2 Tbsp. (30 mL) whole wheat flour
1/4 cup (60 mL) pesto
1/2 cup (125 mL) 35% country-style cream
8 cannelloni, cooked al dente
1/2 cup (125 mL) provolone cheese
Pork Cannelloni with Basil and Mango
4
servings
0:20
Preparation
0:25
COOKING
0:45
TOTAL TIME
Ingredients
-
6
citrus-marinated pork chops
-
2 Tbsp.
(30 mL)extra-virgin olive oil
-
1 Tbsp.
(15 mL)chopped fresh basil
-
1/4 cup
(60 mL)mango, peeled and cut into small dice
-
1 Tbsp.
(15 mL)chopped green onions
-
1/2 tsp.
(2 mL)chopped garlic clove
-
2
drops of tabasco sauce
-
a dash of Worcestershire sauce
-
sea salt to taste
-
Freshly ground pepper to taste
-
1 1/2 cups
(375 mL)2% milk
-
2 Tbsp.
(30 mL)butter, softened
-
2 Tbsp.
(30 mL)whole wheat flour
-
1/4 cup
(60 mL)pesto
-
1/2 cup
(125 mL)35% country-style cream
-
8
cannelloni, cooked al dente
-
1/2 cup
(125 mL)provolone cheese
Preparation
Preheat the oven 375°F /190°C. Cut the pork chops into small dice. Over medium heat, brown the diced pork in the oil with the basil, mango, onion and garlic for 4 to 5 minutes. Season with the Tabasco and Worcestershire sauces, salt and pepper. Set aside. In a deep saucepan, heat the milk. Mix the butter with the flour; while whisking, add in small bits to the warm milk. Simmer for 2 to 3 minutes. Add the pesto and cream and heat for 1 minute without boiling. Set aside. Stuff the cannelloni with the pork mixture. Transfer to a gratin dish. Top with the sauce and sprinkle with the Provolone. Bake in the oven for 10 to15 minutes.
Source :
Metro
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