Recipes Featuring U.S. Pork
Pineapple and Raisin Pork Loin Bundle in Mango Sauce
By Chef Andrea Coppola, The Beach House, Barbuda
Serves 4
Pork Loin Bundle
| INGREDIENTS | Quantity |
| boneless pork loin chops | 4 (4 ounces each) |
| crushed or finely chopped pineapple | 1½ cups |
| butter | 2 teaspoons |
| raisins | 4 tablespoons |
| cinnamon | 2 teaspoons |
| leek stalks for tying bundles (or use string) | 4 |
| salt | To taste |
| olive oil | 3 tablespoons, divided |
Instructions
Preheat oven to 350 F.
Sauté pineapple in pan with butter, raisins and cinnamon for 3 minutes over medium heat or until slightly golden.
Boil leek stems for 2 minutes then place in ice water to maintain green color; remove from ice water and cut in long strips to tie bundles with (or use butcher’s twine).
Wrap each pork chop in wax paper and pound meat to a thin layer with a meat cleaver; sprinkle salt over each slice. Place pineapple mixture in the center of each pork slice and pull edges of pork slice together to form a bundle and tie firmly with leek strips.
In ovenproof skillet, heat 2 tablespoons olive oil on medium-high heat; brown pork bundles; sprinkle each bundle with salt; place skillet in oven and baste the bundles with remaining 1 tablespoon olive oil; bake in oven for approximately 8 minutes.
Mango Sauce
| INGREDIENTS | Quantity |
| diced mango | 1 cup (approximately one whole mango) |
| diced red sweet pepper | 4 tablespoons, chopped (about ½ whole red pepper) |
| lime juice | ¼ cup (1 large lime) |
| fresh oregano | 1 teaspoon, chopped |
| chopped mint bush | 2 teaspoons (about 2 stalks) |
| brown sugar | 2 teaspoons |
Instructions
Place all ingredients for sauce together and heat for 3 minutes in sauce pan over medium heat; put aside until time to serve.
Accompany with cassava sticks.
