Guava Mango And White Cheese Stuffed Roast Pork Recipes

Steps:

• In a bowl, mix the cream cheese and vanilla extract until smooth. Mix in the guava paste, then transfer the mixture to a piping bag.
• With a small serrated knife, create a pocket inside each brioche slice by inserting the knife in the middle of the crust on the bottom side, making sure not to cut through to the other end of the slice. Pipe about 4 tablespoons of the filling into each pocket.
• Heat a griddle over medium heat.
• In a shallow dish, whisk together the cream, granulated sugar, cinnamon, salt and eggs. Dip a piece or 2 of the stuffed brioche in the custard mixture and allow to soak for 30 seconds on each side.
• Add 1 tablespoon of butter to the griddle per brioche slice. When melted, gently transfer the soaked slices from the custard to the griddle. Cook until the bread is golden, the custard is cooked and the filling is warm, about 2 minutes each side. Soak and cook the remaining stuffed slices, adding the remaining butter to the griddle.
• Serve with powdered sugar and maple syrup.

Steps:

• Preheat the oven to 250 degrees F.
• Put the pork into a roasting pan and roast it for 8 hours. No salt added.
• Remove the pork from the oven to a cutting board. Let rest until cool enough to handle, then shred and add it to a serving bowl.
• Puree the lemon juice, garlic, white wine, olive oil, salt and pepper in a blender. Transfer the puree to a small serving bowl.
• Serve the pulled pork with the mojo sauce. If desired, the pork can be served with steamed rice, black beans and maduros (plantains).

Steps:

• Liberally salt and pepper the pork loin on all sides. On a sturdy work surface, slice the pork roast 4 times evenly, about 3/4 of the way down the roast. Wrap each ham slice around each cheese slice and place 1 into each of the 4 cuts. Tie the roast with kitchen string, or secure the roast closed with toothpicks. In a Dutch oven, heat 1 tablespoon oil over medium-high heat. Sear the pork loin quickly so that the roast gets color, but the cheese doesn't melt. Remove the roast and set aside.
• Add the carrots and onions to the pan and cook until the onions are translucent and the vegetables are softened. Add the flour and stir to mix. Deglaze with the wine, and add the roast back into the pan along with the chicken stock and thyme. Season with salt and pepper. Cover and simmer on low for 1 hour 30 minutes.
• Remove the roast from the pan once it's cooked and reduce the sauce for 5 minutes. Meanwhile, heat a large saute pan over high heat, add the remaining 1 tablespoon oil and then the mushrooms. Toss to coat in the oil and season with salt and pepper, to taste. Cook the mushrooms until they are golden, then add to the sauce. Whisk in the sour cream to the sauce. Slice the pork roast and serve with sauce poured on top. Garnish with parsley.

Steps:

• Put all ingredients, except mint, into blender. Puree until well blended.
• Serve with sprig of mint.

Steps:

• With a sharp paring knife pierce the roast at random intervals and insert some garlic in each slit. Preheat oven to 350 degrees.
• In a casserole or deep roasting pan melt butter in oil. Brown pork loin on all sides and remove. In same casserole, in remaining fat, add the carrot and onion, cover and cook until soft, about 5 minutes. (If they begin to stick, add some white wine.)
• When soft, bury pork in vegetables, add remaining white wine, season with salt and pepper and bake for 1 and 1/2 to 2 hours or until tender.
• Remove, let rest for 10 minutes before carving. Slice half for one dinner and place remaining portion in refrigerator.

Steps:

• Dissolve 1/4 cup salt and the sugar in 3 cups warm water in a large bowl. Insert a paring knife into the curved side of each pork chop to make a deep pocket, about 2 inches wide. Soak the chops in the brine, about 5 minutes. Meanwhile, finely chop the escarole and garlic. Toss with 2 tablespoons olive oil, and salt and pepper to taste. Remove the chops from the brine and pat dry. Fold each cheese slice and tuck into the pocket of a pork chop, then stuff with the escarole mixture. Brush the pork with olive oil, sprinkle with the sage and season with salt and pepper. Heat the remaining 2 tablespoons olive oil in a large skillet over medium-high heat. Sear the pork in batches, turning once, until golden brown, 3 to 4 minutes. Transfer to a plate. Add the beans and 1/3 cup water to the skillet, scraping up any browned bits; season with salt and pepper. Return the pork to the skillet, cover and cook over medium heat until no longer pink, 5 to 7 more minutes. Serve the pork with the beans.

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• To Make Stuffing: Melt butter in a large skillet over medium heat. When foam subsides add onion and saute, stirring frequently, for about 5 minutes. Stir in celery and apples; saute (without browning) about 5 minutes longer. Scrape skillet contents into a large mixing bowl. Add bread crumbs, ground pork, sausage meat, parsley, sage, salt and pepper. Mix together gently but thoroughly. (Note: Do not taste the uncooked stuffing, for it contains raw pork; instead, fry a small ball of the stuffing in the skillet, then taste and season with more salt and pepper as necessary).
• Fill the center of the crown with the stuffing, mounding it slightly. Cover it with a round of aluminum foil and wrap the ends of the chop bones in strips of foil to prevent them from charring and snapping off.
• Place the crown on a rack in a shallow roasting pan just large enough to hold it comfortably, and roast in the center of the oven, undisturbed, for about 3 hours or until internal temperature of meat is 175 degrees F (80 degrees C). (Note: 30 minutes before pork is done, remove the foil from the top of the stuffing to allow the top to brown.)
• Carefully transfer the crown to a large, heated, circular platter, strip the foil from the ends of the chops and replace it with paper frills. Let the crown rest for about 10 minutes before carving and serving. To Carve Pork: Insert a large fork in the side of the crown to steady it and, with a large, sharp knife, cut down through each rib to detach the chops. Two chops per person is a customary portion accompanied by a generous serving of the stuffing.

Steps:

• In a small bowl, combine the first nine ingredients. Rub over the roast. Place in a shallow baking dish; cover and refrigerate for 3 hours or overnight. In a large bowl, combine the salsa ingredients; cover and refrigerate until serving., Using long-handled tongs, moisten a paper towel with cooking oil and lightly coat the grill rack. Prepare grill for indirect heat using a drip pan. If baking the roast, place on a rack in a shallow roasting pan. , Place pork over drip pan and grill, covered, over indirect medium heat for 1-1/4 hours or bake, uncovered, at 350° for 1-1/2 hours or until a thermometer reads 160°. , Cover loosely with foil and let stand for 15 minutes before slicing. Serve with salsa.

Steps:

• In a bowl, combine the flour, lemon pepper, butter and cream until smooth; stir in the cheese; set aside.
• Cut a lengthwise slit down the center of the roast to within 1/2 inch of the bottom.
• Open roast so it lies flat; cover with plastic wrap and flatten to 3/4 inch thickness.
• Remove plastic; place ham slices over roast; spread cheese mixture lengthwise down one side of the roast to within 1 1/2 inches of ends.
• Roll up, jelly roll style, starting with the long side with the cheese filling; tie several times with kitchen string; secure ends with toothpicks.
• Combine marjoram, oregano, and basil; rub over roast.
• Place on a rack in a shallow roasting pan; roast, uncovered at 325°F for 1 1/4 to 1 1/2 hours until meat thermometer reads 160 degrees; let stand for 10 minutes.
• Meanwhile, in a skillet, sauté onion in butter until tender; stir in the cornstarch until blended.
• Whisk in cream and broth; bring to a boil; cook and stir for 2 minutes or until thickened; remove from the heat and stir in the sour cream.
• Slice roast; serve with cream sauce.

Steps:

• In a bowl, combine the flour, lemon-pepper, butter and cream until smooth. Stir in the cheese; set aside. Cut a lengthwise slit down the center of the roast to within 1/2-in. of the bottom. Open roast so it lies flat; cover with plastic wrap. Flatten to 3/4-in. thickness. , Remove plastic; place ham slices over roast. Spread cheese mixture lengthwise down the center of one side of roast to within 1-1/2 in of ends. Roll up, jelly-roll style, starting with the long side with cheese filling. Tie several times with kitchen string; secure ends with toothpicks. , Combine paprika, marjoram, oregano and basil; rub over roast. Place on a rack in a shallow roasting pan. Bake, uncovered, at 350° for 40-45 minutes hours or until a thermometer reads 145°. Let stand for 5 minutes before slicing. , Meanwhile, in a skillet, saute onion in butter until tender. Stir in the cornstarch until blended. Whisk in cream and broth. Bring to a boil; cook and stir for 2 minutes or until thickened. Remove from the heat; stir in sour cream and salt. Slice roast; serve with cream sauce.

Steps:

• In a large skillet, heat butter over medium-high heat. Brown pork on all sides. Sprinkle with the salt, pepper and ginger., Place on a rack in a shallow roasting pan. Bake at 350° for 1 to 1-1/2 hours or until a thermometer reads 145°. Remove roast from oven; tent with foil. Let stand for 10 minutes before slicing., Meanwhile, in a large saucepan, combine all chutney ingredients. Cook, uncovered, over medium heat for 8-10 minutes to allow flavors to blend, stirring occasionally. Serve with pork.