TRACY'S TREASURED RECIPES
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Cajun Pork Pinwheels Recipe

tracys treasured recipes
 
  • 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

tracy's treasured recipe
 
  • 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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