BASIL AND MANGO PORK CANNELLONI

- 6 Tender Fork pork chops marinated in citrus fruit
- 2 Tbsp. (30 mL) extra virgin olive oil
- 1 Tbsp. (15 mL) fresh basil, chopped
- 1/4 cup (60 mL) mango, peeled, diced finely
- 1 Tbsp. (15 mL) green onion, chopped
- 1/2 tsp. (2.5 mL) garlic, chopped
- 2 drops of Tabasco sauce
- 2-3 drops Worcestershire sauce
- Sea salt to taste
- Ground pepper to taste
- 1 1/2 cup (375 mL) 2 % milf
- 2 Tbsp. (30 mL) butter softened
- 2 Tbsp. (30 mL) whole wheat flour
- 1/4 cup (60 mL) pesto
- 1/2 cup (125 mL) 35% farm cream
- 8 cannellonis, cooked « al dente»
- 1/2 cup (125 mL) Provolone cheese, grated

Preheat the oven to 375°F (190°C). Dice the pork chops finely. Brown the pork cubes, basil, mango, onion and garlic in oil over medium heat 4 to 5 minutes. Season with Tabasco and Worcestershire sauces, salt and pepper.

Set aside. In a deep pot, warm up the milk. Mix the butter and flour and add a little at a time to the hot milk while whipping. Simmer 2-3 minutes. Add pesto and the cream and warm 1 minute without bringing to a boil. Set aside. Stuff the cannellonnis with the pork mixture. Place in a shallow dish. Mask with sauce, sprinkle with Provolone.

Cook in the over 10 to 15 minutes.

Gives 4 portions