CDKitchen, it's what's cooking online!
  • contact the CDKitchen helpdesk
recipe box start page

PORK TENDERLOIN PINWHEELS

Shelly's
recipe box

Printview my recipes
this recipe viewed 17 times

Printprint
Savesave
share this recipe:
  share on facebook share on google plus share on twitter share on pinterest


Category: Roasts/Tenderloins - Pork
    Prep Time:       Cook Time:       Total Time:  

1 pork tenderloin (approx. 2 lbs.)
4 tbsp Dijon mustard
1 large jar roasted red peppers, drained
1 box frozen spinach, thawed and squeezed dry
8 thin slices Fontina, Havarti or Swiss cheese
Zest of one lemon
1 tbsp vegetable oil
1 tsp dried thyme leaves, crushed
1/4 tsp garlic salt
1-3 tsp lemon-pepper seasoning
Butchers twine soaked in water
Salt and pepper

Preheat oven to 325. With a sharp knife, cut the tenderloin down the middle lengthwise without cutting through. 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 to a rectangle with an even thickness throughout. Spread Dijon mustard over tenderloin and salt and pepper. Cut roasted red peppers to lay flat and lay evenly over Dijon mustard. Next, layer cheese over roasted red peppers. Finally, spread and even layer of spinach over cheese. Sprinkle with lemon zest and lightly salt and pepper.

Roll the tenderloin up from longest side. Tie up with butchers twine that has been soaking in water.

In small bowl combine oil, thyme, garlic salt and lemon-pepper seasoning. Rub mixture over the outside of the tenderloin. Place roll seam side down on a rack in a shallow baking dish. Roast for about 45 minutes or until the meat thermometer reads 155 degrees. Let stand 5 minutes. Remove string and slice. Serves: 4




Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.

recipe comments

add a comment:

You must log in to comment on this page

related member recipes

Pork Tenderloin Pinwheels
   by sgre52160



1 pork tenderloin (approx. 2 lbs.) 4 tablespoons of Dijon mustard 1 large jar of roasted red peppers, drained 1 box of frozen spinach, thawed and drained thoroughly 8 thin slices of Fontina ch




Carolina Pork Tenderloin Pinwheels
   by sgre52160



Carolina Sauce 3/4 cup prepared mustard 1/2 cup honey 1/4 cup cider vinegar 2 tbsp ketchup 2 tbsp firmly-packed brown sugar 2 tsp Worcestershire sauce 1 tsp hot pepper sauce 1 (2-pound) po




Peppery Pork Pinwheels
   by sgre52160



3 small sweet red or yellow peppers, finely chopped (we used red and green) 3/4 c finely chopped onion 3/4 c finely chopped celery 1 1/2 tsp dried thyme, crushed 3/4 tsp garlic salt 3/4 tsp groun




Cajun Pork Pinwheels
   by sgre52160



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 a




Bbq Pork Paste For Pork Shoulder, Tenderloin Or Boston Butt
   by sgre52160



2 lbs favorite BBQ spice 1 cup each white vinegar and olive oil Place the spice in a large pan and pour olive oil on spice to form a texture that looks like wet sand. Add vinegar a little at a ti





view more member recipes

related CDKitchen recipes


About CDKitchen

Online since 1995, CDKitchen has grown into a large collection of delicious recipes created by home cooks and professional chefs from around the world. We are all about tasty treats, good eats, and fun food. Join our community of 200K+ members - browse for a recipe, submit your own, add a review, or upload a recipe photo.