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
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 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 toothpicks 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 toothpicks or string; slice.
Prep Time: 20 min | Cook Time: 45 min | Yield: 6 servings