STUFFED MANGO PORK LOIN

By Sube

Ingredients

• 8 - 10 " boneless ork loins, silver skin and fat trimmed (about 3 lbs.)
• 5 oz. baby arugula
• 1 large ripe mango
• 1 large shallot, finely chopped
• 2 slices baby swiss cheese
• 2 thin slices prosciutto
• 5 tbsp. whole ricotta cheese
• 1/4 cup cornbread stuffed (stove top is okay)
• 3 Tsp. kosher salt
• 1 tbsp. fresh cracked pepper
• 1 tbsp. garlic powder
• 2 tsp. mango/habenaro seasoning
• 1 tbsp. Captain Wetta's Magic Dust (hot chili powder, 1/8 tsp. fresh cracked black pepper, 1 tsp. herb de provence)
• 1-1/2 tbsp. herb de provence
• 1 tbsp. italian seasoning
• 1 cup (2 sticks) unsalted butter
• 3 tbsp. honey
• 1 tbsp. garlic powder
• 3 tbsp. EVOO
• 1-1/4 cup white wine (Riesling or pinot grigio)
• 3 tbsp. cornstarch
• 1/2 cup water
• 2 ' butcher string

Details

Servings 4

Preparation

Step 1

1. Heat oven to 375 degrees.

2. Butterfly pork loin.

3. Season with salt and pepper (1 tsp. each)

4. Fine chop and saute in hot pan the finely chopped shallot with olive o il Remove shallots from the pan.

5. Cut mango into wedges and spray with canola oil, then cook and grill until tender and marks on the mangos. Set aside.

6. Put arugula in saute pan and cook until wilted. Sprinkle with garlic powder (1 tsp) and pinch o kosher salt.

7. Take almost all of the arugula and place inside of the loin, along with shallots.

8. Spread 4 tbsp. ricotta cheese on top of the shallot and arugula.

9. Chop and saute 2 pieces of prosciutto, place in loin, then put in Swiss cheese.

10. Evenly distribute cornbread stuffing next within loin. You can change the amount to your liking.

11. Chop 3/4 of the grilled mango and place on top of the cornbread stuffing.

12. Season on top with 1/2 tbsp. Captain Wetta's Magic Dust.

13. After stuffing loin, you are now going to dress and tie the loin 1" apart from the previous string and knot. Put extra virgin olive oil on the outside of the loin.

14. Season the outside of the loin with the rest of salt, pepper, herb de provence, Captain Wetta's, mango/habenero rub seasoning and italian seasoning.

15. Get skillet very hot, add 1-1/2 tbsp, EVOO to the hot pan and then sear each side of the loin until golden brown and caramelized. Deglaze pan with 1/4 cup wine and 1/4 cup water.

16. Then, place loin in a bottom-buttered Pyrex baking dish.

17. Put 1/2 stick of butter, deglazed drippings, rest of the mango, and 1 cup white wine into a pan and bake covered with foil, at 375 degrees for 45 minutes (or until loin reaches 160 degrees).

18. Remove from oven and pour drippings into a saute pan and bring to a low boil, add 3 tbsp. honey. As the meat sits, it will continue to cook and reach 165 degrees.

19. Mix 3 tbsp. cornstarch with 2 tbsp. water and make a roux.

20. As sauce reduces to 1/2 original amount, add 1/4 cup water and 14 cup wine, and add 1/2 stick of butter, continue to bring to boil.

21. Now take 1 tbsp. of the roux, and mix in and keep stirring so it doesn't clump. Repeat until desired thickness is reached.

22. Take string off of loin and cut in 1/2"-3/4" slices on plate. Spoon sauce over these pork medallions and serve.