Pork Cannelloni with Basil and Mango

Ingredients

• 6 citrus-marinated pork chops
• 2 Tbsp. (30 mL) extra-virgin olive oil*
• 1 Tbsp. (15 mL) chopped fresh basil
• ¼ cup (60 mL) mango, peeled and cut into small dice
• 1 Tbsp. (15 mL) chopped green onion
• ½ tsp. (2.5 mL) chopped garlic clove
• 2 drops of Tabasco sauce
• A dash of Worcestershire sauce
• Sea salt to taste
• Freshly ground pepper to taste
• 1½ cups (375 mL) 2% milk
• 2 Tbsp. (30 mL) butter*, softened
• 2 Tbsp. (30 mL) whole wheat flour*
• ¼ cup (60 mL) pesto
• ½ cup (125 mL) 35% country-style cream
• 8 cannelloni*, cooked al dente
• ½ cup (125 mL) grated Provolone cheese

Preparation

1. Preheat the oven 375°F /190°C. Cut the pork chops into small dice. Over medium heat, brown the diced pork in the oil with the basil, mango, onion and garlic for 4 to 5 minutes. Season with the Tabasco and Worcestershire sauces, salt and pepper. Set aside.
2. In a deep saucepan, heat the milk. Mix the butter with the flour; while whisking, add in small bits to the warm milk. Simmer for 2 to 3 minutes. Add the pesto and cream and heat for 1 minute without boiling. Set aside.
3. Stuff the cannelloni with the pork mixture. Transfer to a gratin dish. Top with the sauce and sprinkle with the Provolone. Bake in the oven for 10 to15 minutes.