Guava Mango And White Cheese Stuffed Roast Pork Recipes

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CHEESE-STUFFED PORK CHOPS



Cheese-Stuffed Pork Chops image

Provided by Food Network Kitchen

Categories     main-dish

Time 40m

Yield 4 servings

Number Of Ingredients 10

Kosher salt
1/4 cup sugar
4 bone-in, thick-cut pork chops (6 to 8 ounces each)
1/2 medium head escarole
2 cloves garlic
4 tablespoons extra-virgin olive oil, plus more for brushing
Freshly ground pepper
4 slices provolone cheese (about 2 ounces)
4 fresh sage leaves, chopped
1 (19-ounce) can cannellini beans, drained and rinsed

Steps:

  • Dissolve 1/4 cup salt and the sugar in 3 cups warm water in a large bowl. Insert a paring knife into the curved side of each pork chop to make a deep pocket, about 2 inches wide. Soak the chops in the brine, about 5 minutes. Meanwhile, finely chop the escarole and garlic. Toss with 2 tablespoons olive oil, and salt and pepper to taste. Remove the chops from the brine and pat dry. Fold each cheese slice and tuck into the pocket of a pork chop, then stuff with the escarole mixture. Brush the pork with olive oil, sprinkle with the sage and season with salt and pepper. Heat the remaining 2 tablespoons olive oil in a large skillet over medium-high heat. Sear the pork in batches, turning once, until golden brown, 3 to 4 minutes. Transfer to a plate. Add the beans and 1/3 cup water to the skillet, scraping up any browned bits; season with salt and pepper. Return the pork to the skillet, cover and cook over medium heat until no longer pink, 5 to 7 more minutes. Serve the pork with the beans.

Nutrition Facts : Calories 463, Fat 28 grams, SaturatedFat 7 grams, Cholesterol 63 milligrams, Sodium 693 milligrams, Carbohydrate 21 grams, Fiber 6 grams, Protein 31 grams

PORK ROAST WITH MANGO SALSA



Pork Roast with Mango Salsa image

"When my son and his wife were married in our backyard, I served this special roast at the rehearsal dinner," writes B.J. Wall from Lanexa, Virginia. "It can be prepared on the grill or in the oven, but grilling enhances the flavors. The fruit salsa perfectly complements the pork's tasty herbal rub."

Provided by Taste of Home

Categories     Dinner

Time 1h40m

Yield 8 servings.

Number Of Ingredients 20

3 tablespoons paprika
1 tablespoon garlic powder
2 teaspoons dried oregano
2 teaspoons dried thyme
3/4 teaspoon cayenne pepper
1/2 teaspoon salt
1/2 teaspoon ground cumin
1/2 teaspoon pepper
1/4 teaspoon ground nutmeg
1 boneless whole pork loin roast (2-1/2 pounds)
SALSA:
1 medium mango, peeled and chopped
1/2 cup chopped seeded plum tomatoes
1/2 cup chopped red onion
1/2 cup chopped peeled cucumber
1/4 cup lime juice
2 tablespoons minced fresh cilantro
1 tablespoon olive oil
1 tablespoon dry red wine or cider vinegar
1 teaspoon ground cumin

Steps:

  • In a small bowl, combine the first nine ingredients. Rub over the roast. Place in a shallow baking dish; cover and refrigerate for 3 hours or overnight. In a large bowl, combine the salsa ingredients; cover and refrigerate until serving., Using long-handled tongs, moisten a paper towel with cooking oil and lightly coat the grill rack. Prepare grill for indirect heat using a drip pan. If baking the roast, place on a rack in a shallow roasting pan. , Place pork over drip pan and grill, covered, over indirect medium heat for 1-1/4 hours or bake, uncovered, at 350° for 1-1/2 hours or until a thermometer reads 160°. , Cover loosely with foil and let stand for 15 minutes before slicing. Serve with salsa.

Nutrition Facts : Calories 256 calories, Fat 11g fat (4g saturated fat), Cholesterol 79mg cholesterol, Sodium 218mg sodium, Carbohydrate 10g carbohydrate (5g sugars, Fiber 2g fiber), Protein 29g protein. Diabetic Exchanges

MANGO PORK TENDERLOIN



Mango Pork Tenderloin image

Discover a new favorite with our Mango Pork Tenderloin recipe. This Mango Pork Tenderloin recipe features a fresh mango and bacon stuffing.

Provided by My Food and Family

Categories     Home

Time 1h

Yield 8 servings

Number Of Ingredients 10

8 slices OSCAR MAYER Bacon, chopped
1 red onion, sliced
1 clove garlic, thinly sliced
2 mangos, cut into matchlike sticks
1/2 cup chopped fresh cilantro
1/3 cup golden raisins
2 pork tenderloins (2 lb.), butterflied
1/4 cup KRAFT Real Mayo
37 round buttery crackers, finely crushed (about 1-1/2 cups)
1 pkg. (6 oz.) STOVE TOP Stuffing Mix for Chicken

Steps:

  • Heat oven to 350ºF.
  • Cook and stir bacon in large skillet on medium-high heat until crisp. Remove bacon from skillet with slotted spoon; drain on paper towels. Discard all but 1 Tbsp. drippings; reserve for later use. Add onions to skillet; cook 3 min., stirring occasionally. Add garlic; cook and stir 2 min. Remove from heat; stir in bacon, mangos, cilantro and raisins.
  • Place tenderloins, cut-sides up, on cutting board; spoon filling down centers. Roll up, starting at one long side of each; secure with wooden toothpicks. Brush with mayo; roll in cracker crumbs. Heat 1-1/2 tsp. of the reserved bacon drippings in same skillet on medium heat. Add 1 tenderloin; cook 4 min. or until evenly browned, turning occasionally. Place on rack of broiler pan. Repeat with remaining bacon drippings and tenderloin.
  • Bake meat 30 min. or until done (145ºF). About 10 min. before meat is done, prepare stuffing as directed on package.
  • Remove meat from oven; let stand 3 min. Remove and discard toothpicks from meat before slicing. Serve with stuffing.

Nutrition Facts : Calories 410, Fat 20 g, SaturatedFat 4.5 g, TransFat 1.5 g, Cholesterol 50 mg, Sodium 810 mg, Carbohydrate 0 g, Fiber 3 g, Sugar 0 g, Protein 23 g

GARLIC HERB-STUFFED PORK CHOPS RECIPE BY TASTY



Garlic Herb-stuffed Pork Chops Recipe by Tasty image

Forget dry pork chops because these pan-fried cutlets are coated in golden panko bread crumbs and stuffed with a creamy garlic and herb cheese filling to keep them juicy. They're tender, bursting with flavor, and come together in less than 30 minutes. If you've only ever had dry, sad pork chops before and want to try something different, this is the recipe for you.

Provided by Tasty

Categories     Dinner

Time 25m

Yield 8 pork chops

Number Of Ingredients 13

16 oz cream cheese, softened
1 teaspoon black pepper, freshly ground
1 tablespoon garlic powder
¼ cup fresh chives, chopped
1 cup shredded provolone cheese
4 strips bacon, cooked and crumbled
8 boneless pork chops
salt, to taste
pepper, to taste
2 cups flour
3 eggs, beaten
2 cups panko breadcrumbs
4 tablespoons canola oil

Steps:

  • Preheat oven to 350°F (175°C).
  • In a large bowl, combine cream cheese, pepper, garlic powder, chives, provolone, and bacon, stirring until thoroughly mixed. Set aside.
  • Season all sides of the pork chops with salt and pepper.
  • Carefully cut a pocket through the side of the pork chop in order to create a cavity. Stuff the cavity with a generous spoonful of the cream cheese mixture and press around the edges of the pork to seal it in. Repeat with the remaining pork chops.
  • Dip the stuffed pork chops in the flour, shaking off excess, then the egg, then the breadcrumbs. Repeat with the remaining pork chops.
  • Heat the oil in a pan over medium heat. Fry the pork chops for about one to two minutes, then flip. Remove from the heat and bake for 15-20 minutes, until cheese is bubbling and starting to brown.
  • Enjoy!

Nutrition Facts : Calories 1077 calories, Carbohydrate 50 grams, Fat 71 grams, Fiber 1 gram, Protein 58 grams, Sugar 4 grams

GUAVA-STUFFED CHICKEN WITH CARAMELIZED MANGO



Guava-Stuffed Chicken with Caramelized Mango image

Provided by Norma Shirley

Categories     Chicken     Garlic     Marinate     Sauté     Cream Cheese     Lemon     Mango     Spinach     White Wine     Summer     Guava     Bon Appétit

Yield Makes 6 servings

Number Of Ingredients 14

3/4 cup olive oil
1/4 cup fresh lemon juice
6 garlic cloves, chopped
3 tablespoons chopped fresh parsley
2 tablespoons fresh thyme leaves
6 large skinless boneless chicken breast halves
3 ounces cream cheese, room temperature
2 tablespoons guava paste* (about 1 1/2 ounces)
2 1/2 ounces fresh spinach leaves, chopped (2 cups loosely packed)
2 tablespoons canola oil
1/2 cup dry white wine
1/2 cup low-salt chicken broth
4 tablespoons (1/2 stick) butter
1 large mango, halved, pitted, peeled, cut into 1/2-inch-thick slices

Steps:

  • Whisk first 5 ingredients in large bowl. Add chicken breasts; turn to coat. Cover chicken breasts and chill 3 to 4 hours, turning occasionally.
  • Whisk cream cheese and guava paste in medium bowl to blend. Stir in spinach. Cover and chill to firm slightly, at least 2 hours. Transfer to pastry bag.
  • Remove 1 chicken breast from marinade, scraping excess marinade back into bowl. Insert small sharp knife into 1 side of chicken breast; move knife in arc to create large pocket, keeping opening about 1 1/2 inches long. Repeat with remaining chicken. Pipe filling through openings in chicken breasts to fill pockets. Close openings with metal turkey pins or toothpicks. (Can be made 4 hours ahead. Cover and chill.)
  • Heat 1 tablespoon canola oil in each of 2 heavy large skillets over medium heat. Add 3 chicken breasts to each skillet. Cook chicken until brown, about 3 minutes per side. Transfer to plate. Transfer any juices from 1 skillet into second skillet. Add wine and broth to second skillet. Bring to boil. Add chicken breasts to wine mixture in skillet. Cover skillet; reduce heat to medium and simmer until chicken is cooked through, basting occasionally, about 10 minutes. Transfer chicken to work surface; let stand 10 minutes.
  • Meanwhile, melt butter in another heavy large skillet over medium-high heat. Add mango slices and sauté until brown, about 2 minutes per side.
  • Slice chicken diagonally into 1/2-inch-thick slices. Arrange chicken on platter. Boil juices in skillet until slightly thickened and sauce is reduced to 3/4 cup, about 3 minutes. Drizzle sauce over chicken and surround with mango.
  • *A firm block of concentrated fruit available at some supermarkets, at Latin markets, and at cafecubano.com.

PORK CHOPS & STUFFING WITH GUAVA SAUCE



Pork Chops & Stuffing with Guava Sauce image

Next time, dress your pork chops and stuffing in something a little different. Like a guava sauce sprinkled with chopped fresh parsley.

Provided by My Food and Family

Categories     Home

Time 20m

Yield 6 servings

Number Of Ingredients 5

1/4 cup KRAFT Zesty Italian Dressing, divided
6 boneless pork chops (1-1/2 lb.)
1 pkg. (6 oz.) STOVE TOP Stuffing Mix for Chicken
1 cup chopped guava paste, divided
2 Tbsp. chopped fresh parsley

Steps:

  • Heat 3 Tbsp. dressing in large skillet on medium heat. Add chops; cook 3 to 4 min. on each side or until done (145ºF). Meanwhile, prepare stuffing as directed on package.
  • Cook remaining dressing and 1/2 cup guava paste in saucepan on medium heat 2 min. or until mixture is well blended and heated through, stirring occasionally with whisk.
  • Add remaining guava paste to prepared stuffing; spoon onto 6 serving plates. Add 1 chop to each plate; top with sauce and parsley.

Nutrition Facts : Calories 450, Fat 12 g, SaturatedFat 3 g, TransFat 2 g, Cholesterol 55 mg, Sodium 630 mg, Carbohydrate 0 g, Fiber 3 g, Sugar 0 g, Protein 26 g

CHEESE-STUFFED PORK ROAST



Cheese-Stuffed Pork Roast image

I first served this roast for a Christmas dinner a few years ago. My family raved about it! The spices create a unique flavor.-Kara Holtkamp, West Point, Iowa

Provided by Taste of Home

Categories     Dinner

Time 1h10m

Yield 10 servings.

Number Of Ingredients 17

1 tablespoon all-purpose flour
1/4 teaspoon lemon-pepper seasoning
2 tablespoons butter, melted
2 tablespoons heavy whipping cream
1 cup shredded Swiss cheese
1 boneless pork loin roast (2 to 2-1/2 pounds), trimmed
6 ounces thinly sliced deli ham
1 teaspoon paprika
1/2 teaspoon each dried marjoram, oregano and basil
CREAM SAUCE:
1 small onion, finely chopped
1 tablespoon butter
1 tablespoon cornstarch
1 cup heavy whipping cream
1/4 cup chicken broth
1 teaspoon sour cream
Salt to taste

Steps:

  • In a bowl, combine the flour, lemon-pepper, butter and cream until smooth. Stir in the cheese; set aside. Cut a lengthwise slit down the center of the roast to within 1/2-in. of the bottom. Open roast so it lies flat; cover with plastic wrap. Flatten to 3/4-in. thickness. , Remove plastic; place ham slices over roast. Spread cheese mixture lengthwise down the center of one side of roast to within 1-1/2 in of ends. Roll up, jelly-roll style, starting with the long side with cheese filling. Tie several times with kitchen string; secure ends with toothpicks. , Combine paprika, marjoram, oregano and basil; rub over roast. Place on a rack in a shallow roasting pan. Bake, uncovered, at 350° for 40-45 minutes hours or until a thermometer reads 145°. Let stand for 5 minutes before slicing. , Meanwhile, in a skillet, saute onion in butter until tender. Stir in the cornstarch until blended. Whisk in cream and broth. Bring to a boil; cook and stir for 2 minutes or until thickened. Remove from the heat; stir in sour cream and salt. Slice roast; serve with cream sauce.

Nutrition Facts : Calories 303 calories, Fat 21g fat (12g saturated fat), Cholesterol 109mg cholesterol, Sodium 293mg sodium, Carbohydrate 4g carbohydrate (2g sugars, Fiber 0 fiber), Protein 24g protein.

CHEESE STUFFED PORK ROAST



Cheese Stuffed Pork Roast image

I found this recipe posted by Cathie Lesnick on another site. Excellent for a dinner party. I have easily doubled the recipe for a 6 lb roast. Decadent and delicious! Use the cooking time as a guideline, and keep an eye on the internal temperature of the roast. 160F should be perfect.

Provided by Lazarus

Categories     Pork

Time 2h15m

Yield 6 serving(s)

Number Of Ingredients 16

4 ounces cream cheese, softened
1/2 cup shredded sharp cheddar cheese
3 green onions, chopped
4 slices sun-dried tomatoes, chopped
1/2 bell pepper, any colour, chopped
1 teaspoon minced fresh garlic
1 teaspoon dried sweet basil leaves
2 teaspoons parsley
1 pinch cayenne pepper
chipotle hot sauce
3 lbs pork roast
1/3 cup chicken broth
1/3 cup dry white wine
3 tablespoons dried chives
2 teaspoons sweet basil
salt and pepper

Steps:

  • Combine stuffing ingredients in food processor and pulse just until blended. Refrigerate for 1 hour.
  • Slice open the roast so it lays out flat. Pound the roast with a mallet to make some room for the stuffing.
  • Generously spread the stuffing mixture on the inside of the pork roast. Roll up the roast and tie securely.
  • Preheat oven to 350°F In a casserole dish, add the chicken broth and white wine. Place the roast in the casserole dish. Season the top of the roast with dried chives, sweet basil, salt and pepper.
  • Roast for approx 1 1/2 hours, basting occasionally with the broth/wine mixture, until pork is no longer pink. Add more broth/wine if necessary.
  • To serve, slice pork roast and serve with any remaining pan juices including any stuffing which may have cooked out of the roast.

Nutrition Facts : Calories 443.9, Fat 21.3, SaturatedFat 10.1, Cholesterol 173.6, Sodium 337, Carbohydrate 3.1, Fiber 0.6, Sugar 1.2, Protein 54.5

CHEESE-STUFFED PORK TENDERLOIN



Cheese-Stuffed Pork Tenderloin image

My husband showed up at home with a huge case of pork tenderloin. After a little figuring, this is the best of the best recipes that I was able to come up with. It was a big hit at our house and is easily doubled.

Provided by Melanie

Categories     Meat and Poultry Recipes     Pork     Pork Tenderloin Recipes

Time 1h50m

Yield 3

Number Of Ingredients 11

2 green onions, chopped
2 slices cooked bacon, crumbled
3 tablespoons shredded Cheddar cheese
2 tablespoons cream cheese, softened
2 tablespoons frozen chopped spinach
2 tablespoons finely chopped white mushrooms
¼ teaspoon chopped garlic
1 pinch dried parsley
salt and ground black pepper to taste
1 pork tenderloin, butterflied and pounded flat
1 cup dry bread crumbs

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Grease a baking sheet.
  • Mix green onions, bacon, Cheddar cheese, cream cheese, spinach, mushrooms, garlic, parsley, salt, and pepper in a bowl. Spread onto one side of pounded tenderloin. Roll tenderloin around the filling in a jelly-roll fashion. Coat rolled tenderloin with bread crumbs; place on the prepared baking sheet.
  • Bake in the preheated oven until pork is no longer pink in the center, about 1 1/2 hours. An instant-read thermometer inserted into the center should read at least 145 degrees F (63 degrees C).

Nutrition Facts : Calories 348.5 calories, Carbohydrate 27.7 g, Cholesterol 84.8 mg, Fat 11.7 g, Fiber 2.2 g, Protein 31.6 g, SaturatedFat 5.5 g, Sodium 403.1 mg, Sugar 2.7 g

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