- 1 Pork loin, butterflied and pounded to 1/2″ thickness
- 1 bottle Island Mango Marinade
- 1/2 red bell pepper, thinly sliced
- 1/2 yellow bell pepper, thinly sliced
- 2 shallots, chopped
- 1/4 C. cream cheese, softened
- 1/2 C. baby spinach
- 6-8 strips bacon
- 1/4 C. brown sugar
- 1 chipotle pepper, minced
- 1-2 Tbsp. adobo sauce
In a large resealable ziplock bag place pork loin and 1 C. marinade. Place in fridge for 2 hours up to over night, turning occasionally.
Heat 1 Tbsp. olive oil over medium high heat and cook shallots until softened, about 5 minutes.
Pre-cook bacon in microwave, about 3 minutes. You want it to be almost done, but still pliable.
Remove pork loin and discard marinade in bag. Blot meat with a paper towel to remove the excess marinade.
Spread cream cheese over pork loin, spread shallots over cream cheese, then layer spinach over that.
Layer bacon so that most of the loin is covered and they slightly overlap each other.
Spread both bell peppers over bacon.
Starting at the long edge, tightly roll loin jelly roll style. Secure with toothpicks or cooking twine at 1″ intervals.
Place in freezer for 20-30 minutes (this will make it easier to slice).
Make sauce. To a food processor add 1 C. Mango marinade, brown sugar, chipotle chili, and adobo sauce. Blend well and place in fridge until ready to use.
Remove loin from freezer and slice into 1″ rounds.
Heat grill over medium high heat. Grill rounds, basting with extra mango marinade until done, about 12 minutes, turning once or twice while cooking.
Remove from grill, drizzle with sauce and serve.