Pork Loin with Mango Stuffing

Name: Pork Loin with Mango Stuffing
Yield: 16
Ingredients: Oil (for brushing); For the stuffing; 3 tablespoons of oil; 1 tablespoon of butter; 1 medium onion, finely chopped (100 g); 3 cloves of garlic, minced; 2 ripe mangos, peeled and cut into 1 cm cubes (600 g); 1/2 teaspoon of salt; 1 cup of toasted cashews, coarsely chopped (100 g); 1/2 teaspoon of paprika in flakes; 1/2 cup of finely chopped green onion (40 g); 1/2 cup of finely chopped parsley (35 g); 1.5 kg pork loin; 1/2 teaspoon of salt; 2 1/2 cups of water (600 ml)

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

Ingredients

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

Directions

1
Preheat the oven to 250°C (very hot)
2
Brush a large baking dish with oil and reserve
3
Prepare the stuffing: in a large frying pan, heat the oil and butter over high heat
4
Add the onion and garlic and cook, stirring occasionally, until the onion is soft (approximately 3 minutes)
5
Add the mango and salt and cook, stirring occasionally, until well mixed (approximately 1 minute)
6
Remove from heat, add remaining ingredients, stir and reserve
7
With a sharp knife, open the pork loin, forming a large cutlet with 1 cm thickness, and season with salt
8
Use a meat mallet to gently pound the pork loin
9
Distribute the reserved stuffing along one side of the meat
10
Fold the other side over the filling
11
Tie with kitchen twine
12
Place the pork loin in the reserved baking dish
13
Moisten with 1 cup of water (240 ml) and cover with aluminum foil
14
Bake in a preheated oven, basting with the juices that form in the baking dish, until the meat is tender (approximately 35 minutes)
15
Remove the foil
16
Continue to bake, basting with more 1 cup of water, until the pork loin is golden brown (approximately 1 hour)
17
Transfer the pork loin to a serving platter, remove the twine and reserve
18
Add the remaining water to the pan juices and simmer over high heat, stirring with a wooden spoon (approximately 1 minute)
19
Slice the pork loin into portions, moisten with the pan juices and serve immediately
20
447 calories per slice