Pork Cannelloni with Basil and Mango
| Preparation: | 20 min |
| Marinating/Waiting: | 0 min |
| Cooking: | 25 min |
| Total: | 45 min |
servings
| Category: | Meats and substitutes |
| Subcategory: | Pork |
| Source: | Metro |
Recipe ingredients
- 6 citrus-marinated pork chops
- 2 Tbsp. (30 mL) extra-virgin olive oil*
- 1 Tbsp. (15 mL) chopped fresh basil
- ¼ cup (60 mL) mango, peeled and cut into small dice
- 1 Tbsp. (15 mL) chopped green onion
- ½ tsp. (2.5 mL) chopped garlic clove
- 2 drops of Tabasco sauce
- A dash of Worcestershire sauce
- Sea salt to taste
- Freshly ground pepper to taste
- 1½ cups (375 mL) 2% milk
- 2 Tbsp. (30 mL) butter*, softened
- 2 Tbsp. (30 mL) whole wheat flour*
- ¼ cup (60 mL) pesto
- ½ cup (125 mL) 35% country-style cream
- 8 cannelloni*, cooked al dente
- ½ cup (125 mL) grated 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.
Suggestion
To stuff tube or sheet cannelloni, use a pastry bag without the decorating tip.
Accompaniment: steamed rapini.
Medium or full-bodied white wine, or light-bodied red wine.
* We recommend Selection and Irresistibles products.
Metro encourages moderation in the consumption of alcohol. The sale of alcoholic beverages, as prescribed by law, is restricted to adults only. And, please, don't drink and drive!
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Grilled Pineapple with Basil-mango Coulis
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