Shelly's Recipe

PEPPERY PORK PINWHEELS

Category: Roasts/Tenderloins - Pork

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 ground red pepper
3/4 tsp paprika
3 tbsp vegetable oil
3 (3/4 lb) pork tenderloins
1 1/2 tbsp fennel seeds crushed (we left this out)
1 1/2 tbsp lemon-pepper seasoning

Saute first 7 ingredients in hot oil until tender.

Slice each tenderloin lengthwise down the center, cutting to, but not through the bottom. Place each tenderloin between plastic wrap and pound to 12×8 inch rectangle. Spoon 1/3 of the pepper mixture onto each tenderloin, spreading within 1/2 inch of the sides. Roll up and tie with heavy string. Combine fennel seeds and lemon-pepper seasoning; run on top and sides of tenderloins.

Place tenderloins, seam side down, on a lightly greased rack in a shallow pan. Bake, uncovers, at 325 for 1 hour or until meat reaches 160. Let stand 10 minutes and serve. Serves 10