CHEFJohnson & Wales Freshman Tokecia Davidson PREPARATION TIME 1 hour COOKING TIME 30 minutes

SERVINGS: 4

INGREDIENTS2 cups Tropical Food’s Mexicali Fire® Snack Mix, crushed  1 lb. pork loin chops ½  tsp. ground cumin ¼ tsp. chili powder ¼ tsp. cayenne pepper 2 tsp. salt 2 tsp. pepper 2 sweet potatoes ½ cup heavy cream 1 tsp. butter ¼ cup brown sugar 2 tsp. cinnamon 1 tsp. ginger Maple syrup as needed 1 box cornbread mix 1 cup all-purpose flour 2 eggs 3 tbsp. water 1/3 cup milk ½ cup carrots, steamed and chopped ¼ cup celery, chopped 1 cup chicken stock 1 clove garlic ½ cup pecorino romano cheese, shredded

INSTRUCTIONSPreheat 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