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Nuevo Latino Puerco Cubano with Chipotle Mango Sauce

From: Recipe Challenge Winners

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Serves 4 to 6

 

A finalist in the 2009 Diamond Recipe Challenge.

Ingredients

  • 1 large pork tenderloin, about 1 ½ pounds, trimmed and butterflied
  • cup Diamond pecan halves, lightly toasted
  • 2 links Aidell's Smoked Turkey and Chicken Chorizo sausage, coarsely chopped
  • 1 ounce garlic flavor croutons
  • 1 large egg, beaten
  • vegetable oil cooking spray
  • Dry Rub
  • 2 teaspoons sweet smoked paprika
  • 2 teaspoons fajita seasoning
  • 2 teaspoons ground cumin
  • Chipotle Mango Sauce
  • 1 (8 ½-ounce) can mango nectar
  • 1 tablespoon chipotle chile ketchup (see note)
  • ¾ cup finely diced ripe mango
  • ¼ cup cilantro, chopped
  • Cilantro sprigs, for garnish

Directions

Preheat oven to 375 degrees. Coat a 10- by 15-inch roasting pan with cooking oil spray.

Open up the butterflied tenderloin like a book and place cut-side up, between 2 sheets of plastic wrap. Starting from center, pound meat, evenly, into a 8- by 13-inch rectangle, about ½-inch thick. Remove top sheet of plastic.

In the bowl of a food processor, combine pecans, chorizo, and croutons; pulse until coarsely chopped. With the motor running, drizzle in beaten egg; pulse just until well mixed. Mound mixture lengthwise down center of meat, gently pressing the filling with hands to compact it. Fold the sides of the meat over filling, overlapping slightly to form a roll, tucking in the narrow end of meat over filling. Tie the pork roll crosswise at 2-inch intervals with twine; coat all sides of roll with cooking spray.

In a small bowl, mix together the paprika, fajita spice and cumin; rub the entire surface of the roll with spice.

Place pork seam-side down in pan and lightly coat top and sides of roll with cooking oil spray. Roast until golden and an instant read thermometer inserted into thickest part of pork flesh reads 150 degrees, about 25 minutes. Transfer to a cutting board and let rest.

Meanwhile, in a small saucepan, combine the mango nectar and chipotle; bring to a boil over medium heat. Reduce heat to medium and cook, stirring until thickened, about 5 minutes. Cover and keep warm. Stir in the diced mango and cilantro just before serving.

Remove the string from the pork and slice diagonally in ¼-inch slices. Spoon sauce onto a warm plate and arrange the meat on top. Garnish with cilantro sprigs and serve immediately.

Note: Chipotle chile ketchup can be made using regular Ketchup with 1 ½ teaspoons of Tabasco Chipotle Flavor Pepper Sauce and 2 teaspoons of sugar.


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