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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

Rate this recipe
4 Votes
4
servings
0:20
Preparation
0:25
COOKING
0:45
TOTAL TIME

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Ingredients

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  • 6
    citrus-marinated pork chops
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  • 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
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  • 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
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  • 2 Tbsp.
    (30 mL)
    butter, softened
  • 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
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  • 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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