Cajun and Creole Recipes
Cajun Pork Pinwheels
Need a creative way to get the family to dinner? Try these Cajun Pork Pinwheels.
Prep: 20 min | Bake: 45 min | Yield: 6 servings
Ingredients
- 2 (1 pound) pork tenderloins
- 1 tablespoon vegetable oil
- 1 cup red bell pepper, finely chopped
- 1/2 cup onion, finely chopped
- 1/2 cup celery, finely chopped
- 1 teaspoon dried thyme leaves, crushed
- 1/4 teaspoon garlic salt
- 1/2 teaspoon cayenne pepper
- 1/2 teaspoon paprika
- 1 tablespoon fennel seed, crushed
- 1 to 3 teaspoons lemon pepper
Instructions
- 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.
- Heat oven to 325 degrees F.
- Heat oil in large skillet over medium heat.
- Add red bell pepper, onion, celery, thyme, garlic salt, red pepper and paprika; cook for 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 wooden picks 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 160 degrees F.
- Let rolls stand for 5 minutes.
- Remove wooden picks or string; slice.
Nutrition
Per serving: Calories: 197 calories Protein: 31g Fat: 7g Sodium: 275mg Cholesterol: 84mg Saturated Fat: 2g Carbohydrates: 4g Fiber: 1g
Attribution
Recipe and photo used with permission from:
National Pork Board