You will need:
1 pork loin
-season with a "dash" of black pepper, cumin, curry, ginger powders, cinnamon, sea salt & dry minced onions. 1/2 cup vegetable stock on the bottom of your roasting pan. Cover with foil. Bake in a preheated 375F oven for 2.5 hours or until internal temperature is 160F. Take out & let rest.
Purée:
1 large bunch of cilantro, 7oz mango nectar & 5 oz coconut milk in a food processor & pulse 6 times. Add the juice & zest of one lime & 1 tbsp of minced green onions. Set aside.
Salsa: 3 tbsp each of diced mango, pineapple & watermelon, 2 tbsp minced cilantro & green onion, 1 tsp lime zest, 1/2 tsp salt & fresh cracked black pepper & a drizzle of olive oil. Set aside.
Egg Roll:
Mix 1/2 cup fresh slaw with 2 tbsp purée. Dice 1 cup of pork loin. Combine & place on an egg role sheet. Roll & fry in 350F preheated vegetable oil for about 30 seconds each side. (1 cup of meat/slaw will fill 6 egg rolls)
Take out and sprinkle with sea salt, cut on the bias & serve with a dollop of purée and salsa.
It's EASY & so yummy!!
Anyone can cook!
Xo j
💚