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Shizzled and Mango Salsa-Stuffed Pork Loin
1 (3 1/2-lb) center-cut boneless pork loin roast (4 to 5 inches in diameter
1 Cup of The Shizzle Jerk Marinade
1 mango, peeled and diced
1/4 cup diced red onion
1/4 cup diced red bell pepper (or other pepper of choice)
1 lime, zested and juiced
1 jalapeno, minced
1 tsp honey
2 tbsp extra virgin olive oil
1/4 cup cilantro, chopped
Salt and pepper
Combine lime juice, lime zest, extra virgin olive oil and honey in a small bowl. Wisk ingredients together into vinaigrette.
Combining remaining salsa ingredients in a bowl. Pour vinaigrette into bowl and mix together. Let stand in the refrigerator for at least 30 minutes.
Preheat oven to 450°F.
If pork loin has been tied, discard strings. Put loin, fat side down, on a cutting board lined with plastic wrap. Butterfly pork in a spiral cut: Find beginning of a flap on 1 long side of loin (where bone was removed). Starting at inside edge of flap, make a long cut lengthwise down side of loin with a very sharp boning or paring knife, stopping 1 inch from bottom (this is beginning of spiral). Turn knife parallel to bottom of loin and begin to cut your way inward (parallel to bottom), keeping thickness of meat as even as possible, using your other hand to gently lift and pull top portion of meat away from knife, until loin is 1 long flat piece of meat.
Cover pork with a sheet of plastic wrap and pound to 1/2 inch thick with a smooth meat pounder or rolling pin. Remove plastic wrap and coat top side of pork with The Shizzle Jerk Marinade. Spread a portion of the mango salsa over top of pork, enough to create even 1/4 inch layer. Beginning with end that was interior of loin, roll up loin tightly and arrange, seam side down (fat side up), on cutting board. Then tie with kitchen string at 1-inch intervals. Coat the exterior of the roast thoroughly with The Shizzle, covering fat layer well.
Put pork, fat side up, on oiled rack in roasting pan and roast in middle of oven. After 20 minutes, reduce oven temperature to 325°F. Continue roasting about 30 more minutes, until thermometer inserted diagonally 2 inches into meat registers 155°F.
Transfer pork to a platter and let stand 25 minutes.
Discard string, then slice pork and serve with generous topping of remaining mango salsa.