Pork Cannelloni with Basil and Mango

Pork Cannelloni with Basil and Mango
  • 4 servings
  • 0:20 Preparation
  • 0:25 Cooking
  • 0:45 Total Time

Ingredients

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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 onion

  • 1/2 tsp.
    (2 mL)

    chopped garlic clove

  • 2 drops

    of tabasco sauce

  • of Worcestershire sauce

  • sea salt to taste

  • Freshly ground pepper to taste

  • 1/2 cups
    (125 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

Wine and meal pairing

Fruity and  medium-bodied

Fruity and medium-bodied
These medium-bodied wines have an intense colour with a rich nose dominated by fruit aromas. Wines that are flavourful and accessible to all.
Product categories: red wine, rosé wine.

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