Caribbean Stuffed Pork With Orange Sweet Potatoes And Plantains

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Nutrition per serving    (USDA % daily values)
CAL
2589
FAT
351%
CHOL
118%
SOD
218%

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Ingredients for 3 servings

650 g pork tenderloins (This was the weight of my pork and served 3 nicely, if you wanted to serve this for 4 either up the )

Mango Sauce

30-35 g butter

1 tablespoon sugar

1 teaspoon sesame oil

3 tablespoons cream

1/2 cup white wine vinegar

3 large plantains (will make to many for the dinner, but I always make extra as they make a great snack.)

1 (425 g) can mangoes in juice

1 teaspoon hot pepper paste (I used Harissa I know this is more african,b ut it is what was in my cupboard, Whatever you have hab)

2 tablespoons parsley , finely chopped

4-5 large sweet potatoes , peeled and chopped (about 1KG for 4 servings.)

salt and pepper

1 tablespoon basil , shredded finely

4 garlic cloves , crushed

1 teaspoon fresh ginger , grated

Orange-Baked Sweet Potatoes

1 small onion , finely chopped

1 onion , finely chopped

1 medium mango , chopped

25 g butter

1 tablespoon dark rum

oil (for frying)

Stuffing

2 tablespoons orange juice

salt

3/4 cup breadcrumbs

3 tablespoons pork drippings

2 tablespoons rum

5 large oranges

Plantain Chips

1 teaspoon orange zest

1 pinch cinnamon

1 tablespoon thyme leaves

4-5 teaspoons pineapple-mango jam (if you can get just mango that is fine I couldn't and this worked great.)

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