Pork Loin Pinwheels Recipes

PORK PINWHEELS

Steps:

• Remove the papery outer skin from garlic (do not peel or separate cloves). Cut top off garlic bulb. Brush with oil. Wrap bulb in heavy-duty foil. Bake at 425° for 30-35 minutes or until softened. Cool for 10-15 minutes. , Squeeze softened garlic into a small bowl; mash until smooth. Stir in mayonnaise and milk if needed to achieve a creamy consistency. Cover and chill for at least 3 hours., In a large skillet, saute leeks in 1 tablespoon oil until tender; remove from the heat. In a blender, combine the parsley, Parmesan cheese, thyme, salt and pepper. Gradually add the remaining oil; process until creamy. Add walnuts and leek mixture; cover and coarsely chop. Set aside., Make a lengthwise slit in each tenderloin to within 1/2 in. of the opposite side. Open tenderloins so they lie flat; cover with plastic wrap. Flatten to 3/4-in. thickness; remove plastic wrap. Spread leek mixture to within 1 in. of edges. Roll up from a long side; tie with kitchen string to secure., Place tenderloins seam down on a rack in a shallow roasting pan. Bake, uncovered, at 325° for 45-55 minutes or until a thermometer reads 160°. Let stand for 15 minutes. Cover and chill. Discard string; cut pork into 1/2-in. slices. Serve with garlic mayonnaise.

STUFFED AND ROLLED PORK TENDERLOIN

Steps:

• Preheat oven to 375 degrees F (190 degrees C).
• Remove the flap of meat at the wider end of the tenderloin and trim the last two inches off of the narrow end of the tenderloin; chop trimmings and reserve.
• Cut from one side of the tenderloin through the middle horizontally to within one-half inch of the other side. Open the two sides and spread them out like an open book. Cut a few shallow slashes in the meat. Cover the meat with plastic wrap and pound to about 1/2-inch thick. Roll up pounded tenderloin, cover with plastic wrap, and refrigerate to keep cold.
• Mix chopped pork trimmings, parsley, bread crumbs, currants, garlic, rosemary, egg, olive oil, 2 teaspoons salt, 1 1/2 teaspoons black pepper, and cayenne pepper together in a bowl with a fork until stuffing is well-combined.
• Unroll tenderloin on work surface. Spread stuffing over tenderloin, leaving a 2-inch border on one of the long-sides. Roll up tenderloin, ending at the 2-inch border; tie meat with twine to secure shape. Season tenderloin all over with salt and black pepper.
• Heat an oven-safe skillet over high heat until hot. Cook tenderloin in hot skillet until browned, 3 to 4 minutes per side.
• Cook in the preheated oven until pork is slightly pink in the center, about 30 minutes. An instant-read thermometer inserted into the center should read at least 145 degrees F (63 degrees C). Transfer to a plate and let rest for 15 minutes before removing twine and slicing.

PORK LOIN PINWHEELS

Steps:

• 1. combine in a bowl soft cream cheese, cheddar cheese, garlic, dried basil, cayenne pepper, tabasco, onion flakes. mix well and refrigerate for 1 hour
• 2. Trim fat from port loin and slice it long ways into three slices.
• 3. spread the cream cheese mixture to the flat side of each slice of tenderloin.
• 4. roll the tenderloin into a pinwheel keeping the cream cheese mixture in the center. I use tooth picks to keep them together while they cook.
• 5. Place an oven bag in a pan for easy cleanup. Place pinwheels into bag. Put the wine and chicken broth in the bottom of the bag.
• 6. Sprinkle chives over the pinwheels and fold the bag over.
• 7. Bake at 325 degrees for 1 hour or until meat temp is 170-180.

PORK LOIN PINWHEELS

Steps:

• fillet pork loin then layer the spinach and feta cheese on the pork after doing this rollup the pork secure it together with butchers twine mix dry spices and rub onto meat with minced garlic put into pan with the wine in the bottom of pan cover with foil put in pre-heated 300 degree oven and let bake for 15 minutes. take off foil and cook until golden brown.