Technically this is a recipe for tonight!
My brother Robert, Uncle and two cousins are in town for my birthday. Well ok technicallllly… they are driving up to DC for Bobby’s commission and stopped for some love. Yesterday during coffee and Regis and Kelly, we watched Fireman Jeff Nixon whip up this tasty treat. Yes Bobby watches RK with me ! We IM about it all the time. I love it. Joy made a good point – it would be amazing for the holidays, I commented back “Exactly Joy, My Birthday!”. Yeah my family knows this is a month-long celebration 🙂 even if just in my head.So the Fire House Cook Off is a summer long event where if you are a registered member to the site (email sign up) you can vote to see which Fire-Person does a recipe next. Jeff is from Engine House 49 in the Carolina’s I missed some of the other details – but Jeff if you Google yourself and this blog appears.. Sugar – Mango’s and Ricotta and Habenaro’s… Marry Me.
Its true the prep does seem a little heavy on the time side. But pay attention to detail because He made some very good points during his presentation, you prep you chill you cook ahead for friends. It’s really not a huge investment for something that looked so amazingly well. Now also to point out, his recipe stated it served four. Well he joked about that remarking fireman like to eat half the loin.. their hungry fellas. Traditional sliced, this actually would serve more like 12.
Stuffed Mango Pork Loin
8 – 10″ boneless pork loins, silver skin and fat trimmed. (about 3 lbs)
5 oz. baby arugula
1 large, ripe mango
1 lg. shallot, fine chopped
2 slices baby Swiss cheese
2 thin slices proscuitto
5 tbsp. whole ricotta cheese
¾ cup cornbread stuffing (stove top is okay)
3 tsp. kosher salt
1 tsp. fresh cracked pepper
1 tbsp. garlic powder
2 tsp. mango/habenaro seasoning
1 tbsp. Captain Wetta’s Magic Dust (hot chili powder, 1/8 tsp. fresh cracked black pepper, 1 tsp. herb de provence)
1 ½ tbsp. herb de provence
1 tbsp. Italian seasoning
1 cup (two sticks) unsalted butter
3 tbsp. honey
1 tbsp. garlic powder
3 tbsp. extra virgin olive oil
1 ¼ cup white wine (Riesling or pinot grigio)
3 tbsp. corn starch
½ cup water
2′ butcher’s string
1. Heat oven to 375 degrees
2. Butterfly pork loin.
3. Season with salt and pepper (1 tsp. each)
4. Fine chop and sauté in hot pan the finely chopped shallot with olive oil. Remove shallots from the pan.
5. Cut mango into wedges and spray with canola oil, then cook and grill until tender and marks on the mangos.Set aside
6. Put arugula in sauté pan and cook until wilted.Sprinkle with garlic powder (1 tsp) and pinch of kosher salt.
7. Take almost all of the arugula and place inside of the loin, along with shallots.
8. Spread 4 tbsp. ricotta cheese on top of the shallot and arugula.
9. Chop and sauté 2 pieces of prosciutto, place in loin, then put in Swiss cheese.
10. Evenly distribute cornbread stuffing next within loin.You can change the amount to your liking.
11. Chop ¾ of the grilled mango and place on top of the cornbread stuffing.
12. Season on top with ½ tbsp. Captain Wetta’s Magic Dust
13. After stuffing loin, you are now going to dress and tie the loin. 1″ apart from the previous string and knot. Put extra virgin olive oil on the outside of the loin.
14. Season the outside of the loin with the rest of salt pepper, herb de provence, Captain Wetta’s, mango/habanero rub seasoning, and Italian seasoning.
15. Get skillet very hot, add 1 ½ tbsp. extra virgin olive oil to the hot pan and then sear each side of the loin until golden brown and caramelized. Deglaze pan with ¼ cup wine and ¼ cup water.
16. Then, place loin in a bottom-buttered Pyrex baking dish.
17. Put ½ stick of butter, deglazed drippings, rest of the mango, and 1 cup Riesling wine into a pan and bake, covered with foil, at 375 degrees for 45 minutes. (or until loin reaches 160 degrees)
18. Remove from oven and pour drippings into a sauté pan and bring to a low boil, add 3 tbsp. honey. As the meat sits, it will continue to cook and reach 165 degrees.
19. Mix 3 tbsp. corn starch with 2 tbsp. water and make a roux.
20. As sauce reduces to ½ original amount, add ¼ cup water and ¼ cup wine, and add ½ stick of butter, continue to bring to boil.
21. Now, take 1 tbsp. of the roux, and mix in and keep stirring so it doesn’t clump. Repeat until desired thickness is reached.
22.Take string off of loin and cut in ½” – ¾” slices on plate. Spoon sauce over these pork medallions and serve.