Here’s a little variation on the typical Easter ham, a stuffed pork loin. The pork loin is stuffed with a combination of tomatoes, roasted corn, black beans , herbs and spices then topped with a ginger mango glaze. It makes for an absolutely divine meal served here with some purple garlic mashed potatoes and roasted asparagus!

Ginger Mango Glazed Stuffed Roast Pork Loin

• Center cut pork loin
• 7 ounces cooked black beans (about ½ can)
• 1 pint roasted cherry tomatoes
• ¼ cup sweet onion, finely chopped
• 1 ear roasted corn
• 1 tsp. fresh sage, minced
• 1 tsp. dried oregano and thyme
• 1 Tbs. fresh parsley, finely minced
• 2 mangos, cut into small chunks
• 1 tsp. fresh ginger
• Juice of 1 lemon
• ½ cup apple cider vinegar
• ½ cup sugar
• 1 cinnamon stick
• ½ tsp. ground cumin
• 1 tsp. salt
• ½ tsp. fresh ground pepper

Prepare the pork loin by cutting a slit through the center, using a knife larger than the loin. Using your fingers, expand the cavity. Combine the beans, onion, tomatoes, corn, sage, parsley, dried oregano and thyme together in a bowl. Using plastic wrap longer then the loin lay the mixture in the wrap and roll a cylinder together (smaller than the diameter of the hole in the center of the loin), tying off the ends. Use one end to pull the wrapped contents through the loin, once the wrap is through, cut the tied off ends and remove by pulling the plastic wrap. The contents should remain in the loin and it is now stuffed. Salt and pepper and set aside.

Combine the vinegar and sugar and heat until the sugar dissolves. Add the ginger, lemon juice, mango, cinnamon and cumin. Bring to a boil and reduce to a simmer, allowing the mango to soften. Remove from the heat and cool slightly. Remove the cinnamon stick. Place the mixture in a food processor and puree. Top the loin with the puree. Preheat an oven to 400 degrees F. Roast for about 45 minutes, until the internal temperature is about 140 degrees F. Remove and rest. Take the remaining puree and run through a fine mesh strainer. Drizzle a little of the remaining glaze on the sliced loin.