Brazilian Christmas Dinner Special

Stuffed Loin With Mango Sauce

Ingredients:

. 1 pork loin of about 4.5 pounds

Spices:

. Juice of 2 oranges

. 2 cups non sweet white wine

. 1 tablespoon of rosemary

. 1 tablespoon of sage

. black pepper to taste

. 5 crushed cloves of garlic, 

. 1  tablespoon of  salt

. 3 tablespoons of melted butter

Filling

. 0.44 pounds of chopped bacon

. 3 tablespoons of butter

. 3 small green apples chopped

. 1 large onion, chopped

. 2 crushed cloves of garlic

. 1 tbsp Worcestershire sauce

. 2 tbsp of chopped parsley

. 2 tablespoons of green onions, chopped

. 2 cups of chopped bread

Sauce sleeve

. 5 medium mangos  thinly sliced

. 1 large grated onion

. 1 teaspoon of salt

. 1 tbsp curry

. black pepper to taste

. 1/2 cup of sugar

. 1 teaspoon  ground ginger

. 1 teaspoon nutmeg powder

. 1 tbsp of sweet paprika

. 1 cup of water

Preparation

A day before, make several holes in the back with a fork and place on a platter with condiments, butter . Always turn the loin so that the seasoning penetrates well. The next day, put the pork on a baking sheet lined with foil and greased with butter. Bathe with the spices of the dish and distribute the melted margarine over the loin.

Cover with foil and bake in a moderate oven for an hour. At half time turn the pork to roast evenly and drizzle with the sauce that formed in the pan. Remove the foil and bake for about 30 minutes. Remove from the oven and still warm, make slices without cutting all the way. Reserve.

Filling

Place the bacon in the butter in a pan and fry it until golden. Stir in green apple, onion, garlic and cook for five minutes. Add the remaining ingredients and cook for another five minutes. Reserve.

Mango Sauce

Mix all ingredients and cook. When it boils, lower the heat and cook well, stirring occasionally until uniform (about ten to 15 minutes). Reserve.

Assembly

Place the pork roast in a baking dish. Switch between a slice and another a little of the sauce and the filling. Use the leftover sauce and stuffing to decorate around the plate. Bring to heat and serve immediately.