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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
Legal Notice
Metro Richelieu inc. , its affiliated companies and affiliates are not responsible for any circumstance that should come up when using the suggested recipes. Each person using this site must check that each of the ingredients is allowed in his/her diet and is not part of his/her restricted foods.
