Cajun Pork Pinwheels
From luisascatering 16 years ago
- 45 minutes to make
- Serves 6
This was one of my "gourmet" recipes I made when I was a kid for my family. I found it online after all these years and I still love it! It's really nice with a wild rice pilaf, as shown in my photo.
Ingredients
- 2 Niman Ranch pork tenderloins, about 1 pound each shopping list
- 1 tablespoon olive oil shopping list
- 1 cup finely chopped red bell pepper shopping list
- 1/2 cup finely chopped onion shopping list
- 1/2 cup finely chopped celery shopping list
- 1 teaspoon fresh thyme leaves, chopped shopping list
- 1 garlic clove, minced shopping list
- 1/2 teaspoon ground red pepper shopping list
- 1/2 teaspoon paprika shopping list
- 1 tablespoon fennel seed, crushed shopping list
- kosher salt and freshly cracked pepper to taste shopping list
- zest of one lemon shopping list
How to make it
- 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. Season with salt and pepper, cover with platic wrap and place in fridge
- Heat oven to 325 degrees F.
- Heat oil in large skillet over medium heat. Add red bell pepper, onion, celery, thyme, garlic, red pepper and paprika; cook about 5 minutes or until vegetables are tender; stirring frequently.
- Take flattend pork tenderloins out of the fridge. 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 zest; 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 degrees F.
- Let rolls stand 5 minutes. Remove toothpicks or string and slice.
The Rating
Reviewed by 12 people-
I like everything about this... What a nice and relatively easy way to make a gourmet meal out of pork tenderloin... Thanks for the recipe... A must try for me... Jim
jimrug1
in Peoria loved it
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A lovely recipe!! Thank you and a HIGH 5!! :)
lanacountry
in Macon loved it
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Luisa, you always offer such wonderful recipes to us and this one is no exception. It looks and sounds delicious. High 5 and flagged for beauty - great pic. Thanks so much!
lunasea
in Orlando loved it
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