Need a creative way to
get the family to dinner? Try these tenderloin pinwheels with
a rice mix and grilled zucchini and summer squash.
Cajun Pork
Pinwheels
2 pork tenderloins, about
1 pound each
1 tablespoon vegetable
oil
1 cup finely chopped red bell pepper
1/2 cup finely chopped onion
1/2 cup finely chopped celery
1 teaspoon dried thyme leaves, crushed
1/4 teaspoon garlic salt
1/2 teaspoon ground red pepper
1/2 teaspoon paprika
1 tablespoon fennel seed, crushed
1-3 teaspoons lemon-pepper seasoning
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 155 degrees F.
Let rolls stand 5 minutes.
Remove toothpicks or string; slice.
