Ingredients
2 cups Tropical Food’s Mexicali Fire® Snack Mix, crushed
1 lb. pork loin chops
½ tsp. ground cumin
¼ tsp. chili powder
¼ tsp. cayenne pepper
2 tsp. salt
2 tsp. pepper
2 sweet potatoes
½ cup heavy cream
1 tsp. butter
¼ cup brown sugar
2 tsp. cinnamon
1 tsp. ginger
Maple syrup as needed
1 box cornbread mix
1 cup all-purpose flour
2 eggs
3 tbsp. water
1/3 cup milk
½ cup carrots, steamed and chopped
¼ cup celery, chopped
1 cup chicken stock
1 clove garlic
½ cup pecorino romano cheese, shredded
Preparation
Preheat oven to 400 degrees. Butterfly pork loin and pound each piece into a rectangular shape. Set in fridge. Dice sweet potatoes and boil until tender. Combine cornbread mix, milk and 1 egg, bake in oven for 15 minutes or until golden brown. Steam carrots. When cornbread is finished, break into crumbs and stir in chicken stock, 1 tsp. salt, 1 tsp. pepper, garlic, carrots, celery, cheese and half of Tropical Food’s Mexicali Fire®. While stuffing is baking, mash sweet potatoes. Add butter and stir in cream, brown sugar, cinnamon, and ginger. Take out pork loin and season with 1 tsp. salt, 1 tsp. pepper, chili powder, cumin, and cayenne. Place spoonful of stuffing mixture in middle of pork loins and roll tightly like a burrito. Wrap tightly in plastic wrap and place in freezer for 10 minutes. Take out pork loins and dip in flour, egg wash and roll into remaining Mexicali Fire®. Roast pork rolls for 20-30 minutes, or until internal temperature is at 165 degrees. Allow meat to rest for ten minutes before cutting. Drizzle meat with maple syrup as desired and plate on top of sweet potatoes.
