Cajun Pork Pinwheels
Courtesy of National Pork Board
Serve With:
Garden Fresh Salad
Servings: 6
Garden Fresh Salad
Prep Time: 20 Min.
Cook Time: 45 Min.
What you need:
* 2 pork tenderloin
* 1 Tbsp. vegetable oil
* 1 c. chopped red pepper
* 1/2 c. finely chopped onion
* 1/2 c. finely chopped celery
* 1 tsp. dried leaf thyme
* 1/4 tsp. garlic salt
* 1/2 tsp. ground red pepper
* 1/2 tsp. paprika
* 1 Tbsp. fennel seed, crushed
* 1 tsp. lemon-pepper seasoning
* 1 Tbsp. vegetable oil
* 1 c. chopped red pepper
* 1/2 c. finely chopped onion
* 1/2 c. finely chopped celery
* 1 tsp. dried leaf thyme
* 1/4 tsp. garlic salt
* 1/2 tsp. ground red pepper
* 1/2 tsp. paprika
* 1 Tbsp. fennel seed, crushed
* 1 tsp. lemon-pepper seasoning
What to do:
1. Using sharp knife, cut lengthwise slit down center of 1 pork tenderloin almost to, but not through, bottom of tenderloin.
2. Open tenderloin so it lies flat; cover with plastic wrap. Working from the center to edges, lightly pound tenderloin with flat side of meat mallet or rolling pin until about 1/4-in. thick; remove plastic wrap. Repeat with remaining tenderloin.
3. Heat oven to 325°F. Heat oil in large skillet over medium heat. Add red bell pepper, onion, celery, thyme, garlic salt, red pepper and paprika; cook about 5 min or until vegetables are tender; stirring frequently.
4. Spread vegetable mixture evenly over each flattened tenderloin to within 1-in. of edges.
5. Starting with shortest side, roll up; secure edges of each roll with toothpicks or tie each with string.
6. In small bowl combine fennel seed and lemon-pepper; press mixture onto top and sides of each tenderloin roll.
7. Place rolls seam-side down on rack in shallow pan. Roast for about 45 min. or until meat thermometer registers 155°F. Let rolls stand 5 min. Remove toothpicks or string; slice.
* Recipe and photo courtesy of National Pork Board. For more recipes visit: www.PorkBeInspired.com
2. Open tenderloin so it lies flat; cover with plastic wrap. Working from the center to edges, lightly pound tenderloin with flat side of meat mallet or rolling pin until about 1/4-in. thick; remove plastic wrap. Repeat with remaining tenderloin.
3. Heat oven to 325°F. Heat oil in large skillet over medium heat. Add red bell pepper, onion, celery, thyme, garlic salt, red pepper and paprika; cook about 5 min or until vegetables are tender; stirring frequently.
4. Spread vegetable mixture evenly over each flattened tenderloin to within 1-in. of edges.
5. Starting with shortest side, roll up; secure edges of each roll with toothpicks or tie each with string.
6. In small bowl combine fennel seed and lemon-pepper; press mixture onto top and sides of each tenderloin roll.
7. Place rolls seam-side down on rack in shallow pan. Roast for about 45 min. or until meat thermometer registers 155°F. Let rolls stand 5 min. Remove toothpicks or string; slice.
* Recipe and photo courtesy of National Pork Board. For more recipes visit: www.PorkBeInspired.com
Wine pairings:
Chablis, Riesling/Rhine, White Zinfandel
Nutritional information:
Calories: 197; Total Fat: 7g; Saturated Fat: 2g; Cholesterol: 84mg; Total Carbs: 4g; Fiber: 1g; Protein: 31g; Sodium: 275mg;