Preheat 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.
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.
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