Recipe

Cajun Pork Pinwheels Recipe

Add Step-by-Step Photos	Luisascatering / All my dishes 1 year ago 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. Prep:30m Cook:45m Servings:6	Luisascater
	cajun pork pinwheels wild rice

Does this look good? Yeah! / Nope

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Ingredients

2 Niman Ranch pork tenderloins, about 1 pound each

1 tablespoon olive oil

1 cup finely chopped red bell pepper

1/2 cup finely chopped onion

1/2 cup finely chopped celery

1 teaspoon fresh thyme leaves, chopped

1 garlic clove, minced

1/2 teaspoon ground red pepper

1/2 teaspoon paprika

1 tablespoon fennel seed, crushed

kosher salt and freshly cracked pepper to taste

zest of one lemon

Directions

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.

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Comments

brianna 1 year ago said:
Sounds wonderful. I love dishes like this so I'll be sure to try it. 5 forks

minitindel 1 year ago said:
Right up my alley yummo............love it

thanks five

tink

momo_55grandma 1 year ago said:
Wow love this thanks high5

trigger 1 year ago said:
Nice presentation I love making stuffed pork tenderloin there are endless stuffing recipes for them.
Five forks Flagged as beautiful! Luisa

lincolntoot 1 year ago said:
Nice post! 5 for me!

juels 1 year ago said:
Beautiful presentation! Such an elegant and delicious recipe!

lanacountry 1 year ago said:
A lovely recipe!! Thank you and a HIGH 5!! :)

binky67 1 year ago said:
Oh boy! I cant wait to try this one!

lunasea 1 year ago said:
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!

jimrug1 11 months ago said:
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

meals4abby 11 months ago said:
Drooling all over my keyboard now...thanks a lot!! LOL!!

elgab89 10 months ago said:
Luisa, you did it again! Soooo beautiful and sooo delicious! I waaaaant some!

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