Cajun Pork Pinwheels
Looking for a creative way to get the family to dinner? Try these tenderloin pinwheels stuffed with the traditional Cajun flavor-trinity of bell pepper, onion and celery.
2 pork tenderloins, about 1 pound each
1 tablespoon vegetable oil
1 cup finely chopped red bell pepper
1/2 cup finely chopped onion
1/2 cup finely chopped celery
1 teaspoon dried thyme leaves, crushed
1/4 teaspoon garlic salt
1/2 teaspoon ground red pepper
1/2 teaspoon paprika
1 tablespoon fennel seed, crushed
1 to 3 teaspoons lemon-pepper seasoning
- Using sharp knife, cut lengthwise slit down center of 1 pork tenderloin almost to, but not through, bottom of tenderloin. 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 inch
thick; remove plastic wrap. Repeat with remaining tenderloin.
- Preheat oven to 325°F (160°C).
- Heat oil in large skillet over medium heat. Add red bell pepper, onion, celery, thyme, garlic salt, red pepper and paprika; cook about 5 minutes or until vegetables are tender; stirring frequently.
- Spread vegetable mixture evenly over each flattened tenderloin to within 1 inch of edges. Starting with shortest side, roll up; secure edges of each roll with toothpicks or tie each with string.
- In small bowl combine fennel seed and lemon-pepper; press mixture onto top and sides of each tenderloin roll.
- Place rolls seam-side down on rack in shallow pan. Roast for about 45 minutes or until meat thermometer registers 155°F (approximately 65°C).
- Let rolls stand 5 minutes. Remove toothpicks or string; slice.
Makes 6 servings.
Nutritional Information Per Serving (1/6 of recipe): Calories 170 calories Protein 25 grams Fat 6 grams Sodium 272 milligrams Cholesterol 67 milligrams.
Recipe and photograph provided courtesy of National Pork Board.