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Pork Cannelloni with Basil and Mango 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 onion 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

Pork Cannelloni with Basil and Mango

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Pork Cannelloni with Basil and Mango
0:20
Preparation
0:25
COOKING
0:45
TOTAL TIME

Imprimer ma sélection

Ingredients

Imprimer ma sélection
  • 6
    citrus-marinated pork chops
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    IRRESISTIBLES BUTCHER SHOP BREAKFAST BRUNCH BURGERS

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    CARDINAL GRILL-READY PORK BACK RIBS

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    MARC ANGELO PORK SIRLOIN ROAST OR STUFFED PORK TENDERLOIN

    MARC ANGELO PORK SIRLOIN ROAST OR STUFFED PORK TENDERLOIN

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    600 g - 1 kg, SELECTED VARIETIES


  • 2 Tbsp.
    (30 mL)
    extra-virgin olive oil
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    BERTOLLI OLIVE OIL

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    $5.99 ea.

    500 ml SELECTED VARIETIES


  • 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

  • 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
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    LACTANTIA BUTTER

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    454 g, SALTED OR UNSALTED


  • 2 Tbsp.
    (30 mL)
    whole wheat flour
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  • 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
Imprimer ma sélection

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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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.

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