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NUEVO LATINO PUERCO CUBANO with CHIPOTLE MANGO SAUCE

From: Diamond Nuts

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Serves 4-6

 

A Runner-Up in the 2009 Diamond Recipe Challenge.

Ingredients

  • 1 large (1 ½ lbs) pork tenderloin, well trimmed, and butterflied
  • cup DIAMOND Pecan Halves, lightly toasted
  • 2 links AIDELL\'S fully cooked Smoked Turkey and Chicken Chorizo sausage, coarsely chopped
  • 1 ounce garlic flavor croutons
  • 1 egg, beaten to blend vegetable oil cooking spray
  • ++DRY RUB++
  • 2 teaspoons EACH:
  • sweet smoked paprika
  • fajita seasoning
  • ground cumin
  • ++CHIPOTLE MANGO SAUCE++
  • 1 (8 ½-oz) can mango nectar
  • 1 tablespoon Chipotle chile Ketchup
  • ¾ cup finely diced ripe mango
  • ¼ cup chopped cilantro
  • GARNISH: cilantro sprigs, if desired

Directions

Open butterflied tenderloin like a book, placing pork flat (cut-side up) between 2 sheets of plastic wrap. Starting from center, evenly pound meat into a (8\" x13\") rectangle, about ½\" thick. Remove top sheet of plastic. In a food processor combine pecans, chorizo, and croutons; pulse until coarsely chopped. Drizzle in beaten egg; pulse just until well mixed. Mound mixture lengthwise down center of meat. Gently press filling mixture with hands to compact it. Fold sides of meat over filling, overlapping slightly to form a roll. Tuck in narrow end of meat over filling. Tie pork crosswise at 2\" intervals with twine. Coat all sides of roll with cooking spray. In a small bowl mix together all

++DRY RUB++ ingredients; coat entire surface of roll with mixture, rubbing in well. Heat oven to 375F. Coat a 10\" x15\" baking pan with cooking spray. Place pork seam-side down on pan; then lightly coat top and sides of roll with cooking spray. Bake 25-30 minutes at 375F until an instant-read thermometer inserted into thickest part of pork flesh reads 150F-155F. Remove from oven; tent with foil and let stand 5 minutes. Remove twine. Cut pork diagonally into slices with an electric slicing knife. Serve with warm Chipotle Mango Sauce. Garnish with cilantro sprigs, if desired. Meanwhile, combine mango nectar and chipotle ketchup in a medium non-stick saucepan; bring to a boil. Reduce heat to medium setting. Cook mixture until thickened (about 5 minutes), stirring occasionally. Cover and keep warm. At serving time, fold in mango and cilantro.


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