Pork Loin with Mango Filling

Name: Pork Loin with Mango Filling
Yield: 16
Ingredients: Oil (for brushing); For the filling; 3 tablespoons of oil; 1 tablespoon of butter; 1 medium onion, finely chopped (100g); 3 cloves of garlic, minced; 2 ripe mangos, peeled and cut into 1cm cubes (600g); 1/2 teaspoon of salt; 1/2 cup of toasted cashew nuts, coarsely chopped (100g); 1/2 teaspoon of crushed red pepper flakes; 1/4 cup of finely chopped fresh cilantro (40g); 1/4 cup of chopped fresh parsley (35g); 1 pork loin, 1.5kg; 1/2 teaspoon of salt; 2 1/2 cups of water (600ml)

1
Oil (for brushing)
2
For the filling
3
3 tablespoons of oil
4
1 tablespoon of butter
5
1 medium onion, finely chopped (100g)
6
3 cloves of garlic, minced
7
2 ripe mangos, peeled and cut into 1cm cubes (600g)
8
1/2 teaspoon of salt
9
1/2 cup of toasted cashew nuts, coarsely chopped (100g)
10
1/2 teaspoon of crushed red pepper flakes
11
1/4 cup of finely chopped fresh cilantro (40g)
12
1/4 cup of chopped fresh parsley (35g)
13
1 pork loin, 1.5kg
14
1/2 teaspoon of salt
15
2 1/2 cups of water (600ml)

Ingredients

1
Oil (for brushing)
2
For the filling
3
3 tablespoons of oil
4
1 tablespoon of butter
5
1 medium onion, finely chopped (100g)
6
3 cloves of garlic, minced
7
2 ripe mangos, peeled and cut into 1cm cubes (600g)
8
1/2 teaspoon of salt
9
1/2 cup of toasted cashew nuts, coarsely chopped (100g)
10
1/2 teaspoon of crushed red pepper flakes
11
1/4 cup of finely chopped fresh cilantro (40g)
12
1/4 cup of chopped fresh parsley (35g)
13
1 pork loin, 1.5kg
14
1/2 teaspoon of salt
15
2 1/2 cups of water (600ml)

Directions

1
Preheat the oven to 250°C (very hot)
2
Brush a large baking dish with oil and set aside
3
Makes the filling: In a large frying pan, heat the oil and butter over high heat
4
Add the onion and garlic and sauté until the onion is soft, stirring occasionally, for about 3 minutes
5
Add the mango and salt and stir to combine
6
Sauté for about 1 minute
7
Remove from heat, add the remaining ingredients, and stir to combine
8
Set aside
9
Using a sharp knife, open the pork loin, forming a large filet with 1cm thickness, and season with salt
10
Briefly tap the pork loin with a meat mallet
11
Distribute the reserved filling along one side of the meat
12
Drape the other side over the filling
13
Tie with kitchen twine
14
Place the pork loin in the prepared baking dish
15
Pour in 1 cup of water (240ml) and cover with aluminum foil
16
Bake in the preheated oven, basting with the pan juices as they form, until the meat is tender (about 35 minutes)
17
Remove the foil
18
Continue to bake, basting with another 1 cup of water, until the pork loin browns (about 1 hour)
19
Transfer the pork loin to a serving platter, remove the twine, and set aside
20
Add the remaining water to the pan juices in the baking dish and boil over high heat, stirring with a wooden spoon (about 1 minute)
21
Slice the pork loin into portions, pour on some of the pan juices, and serve immediately
22
The calorie count per serving is approximately 447 calories.