Shelly's Recipe

CAJUN PORK PINWHEELS

Category: Pork

2 pork tenderloin, about 3/4 lb each
1 tbsp oil
1 cup finely chopped red bell pepper
1/2 cup chopped onion and celery
1 tsp dried thyme, crushed
1/4 tsp garlic salt
1/2 tsp ground red pepper and paprika
1 tbsp fennel seed, crushed
1-2 tsp lemon pepper

Using a sharp knife, cut lengthwise slit down center of 1 pork tenderloin almost to, but not through, bottom of tenderloin. Open so it lies flat; cover with plastic wrap. Work from the center to edges, lightly pound tenderloin with flat side of meat mallet about 1/4 inch thick; remove plastic wrap. Repeat with remaining tenderloin.

Heat oven to 325. Heat oil in a large skillet and add vegetables and spices. Cook about 5 minutes or until vegetables are tender; stirring occasionally. Spread vegetable mixture evenly over each flattened tenderloin to within 1 inch of edges. Starting with shortest side, roll up and secure edges of each roll with toothpicks or string.

In a small bowl, combine fennel seed and lemon-pepper; press mixture onto top and sides of each roll. Place rolls seam-side down on rack in a shallow pan. Roast about 45 minutes. Let rolls stand 5 minutes. Remove toothpicks or string. Let rest before slicing.