Cajun Pork Pinwheels

Cajun Pork Pinwheels

Need a creative way to get the family to dinner? Try these tenderloin pinwheels.


  • 2 pork tenderloins, 1 pound each
  • 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


  1. 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.
  2. Repeat with remaining tenderloin.
  3. Heat oven to 325 degrees F.
  4. Heat oil in large skillet over medium heat.
  5. 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.
  6. 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.
  7. 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.
  8. Roast for about 45 minutes or until meat thermometer registers 160 degrees F.
  9. Let rolls stand for 5 minutes.
  10. Remove wooden picks or string; slice.

Prep Time: 20 min | Cook Time: 45 min | Yield: 6 servings

Nutrition Information Calories: 197 calories Protein: 31 grams Fat: 7 grams Sodium: 275 milligrams Cholesterol: 84 milligrams Saturated Fat: 2 grams Carbohydrates: 4 grams Fiber: 1 grams

Recipe and photo credit (used with permission): National Pork Board -