Preheat oven to 400 degrees.
Butterfly pork loin and pound each piece into a rectangular shape. Set in fridge.
Dice sweet potatoes and boil until tender.
Combine cornbread mix, milk and 1 egg, bake in oven for 15 minutes or until golden brown. Steam carrots.
When cornbread is finished, break into crumbs and stir in chicken stock, 1 tsp. salt, 1 tsp. pepper, garlic, carrots, celery, cheese and half of Tropical Food’s Mexicali Fire®.
While stuffing is baking, mash sweet potatoes. Add butter and stir in cream, brown sugar, cinnamon, and ginger.
Take out pork loin and season with 1 tsp. salt, 1 tsp. pepper, chili powder, cumin, and cayenne. Place spoonful of stuffing mixture in middle of pork loins and roll tightly like a burrito. Wrap tightly in plastic wrap and place in freezer for 10 minutes.
Take out pork loins and dip in flour, egg wash and roll into remaining Mexicali Fire®. Roast pork rolls for 20-30 minutes, or until internal temperature is at 165 degrees.
Allow meat to rest for ten minutes before cutting.
Drizzle meat with maple syrup as desired and plate on top of sweet potatoes
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (377g)|
|Recipe Makes: 4 Servings|
|Calories from Fat: 141 (31%)|
|Amt Per Serving||% DV|
|Total Fat 15.6g||21 %|
|Saturated Fat 5.4g||27 %|
|Monounsaturated Fat 6g|
|Polyunsanturated Fat 2.1g|
|Cholesterol 179mg||55 %|
|Sodium 726mg||25 %|
|Potassium 853.4mg||22 %|
|Total Carbohydrate 43.6g||13 %|
|Dietary Fiber 3.7g||15 %|
|Sugars, other 39.9g|
|Protein 34.3g||49 %|
Powered by: USDA Nutrition Database
Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 460
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