Pork Pinwheels Recipe
Pork Pinwheels Recipe photo by Taste of Home
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A flavorful filling peeks out from the swirled slices of pork. This make-ahead appetizer is enhanced with garlic mayonnaise.
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TOTAL TIME: Prep: 40 min. + chilling Bake: 45 min. + chilling
MAKES:15 servings
TOTAL TIME: Prep: 40 min. + chilling Bake: 45 min. + chilling
MAKES: 15 servings


  • 1 large whole garlic bulb
  • 2 teaspoons olive oil
  • 1/2 cup mayonnaise
  • 1 to 3 teaspoons milk, optional
  • 3 medium leeks (white portion only), thinly sliced
  • 4 tablespoons olive oil, divided
  • 1 cup minced fresh parsley
  • 1/4 cup grated Parmesan cheese
  • 1 tablespoon minced fresh thyme or 1 teaspoon dried thyme
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper
  • 1/4 cup chopped walnuts
  • 2 pork tenderloins (3/4 pound each)

Nutritional Facts

2 each: 175 calories, 13g fat (2g saturated fat), 29mg cholesterol, 128mg sodium, 3g carbohydrate (1g sugars, 1g fiber), 10g protein.


  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. Place tenderloins seam down on a rack in a shallow roasting pan. Bake, uncovered, at 325° for 45-55 minutes or until a meat thermometer reads 160°. Let stand for 15 minutes. Cover and chill. Discard string; cut pork into 1/2-in. slices. Serve with garlic mayonnaise. Yield: about 2-1/2 dozen appetizers.
Originally published as Pork Pinwheels in Taste of Home's Holiday & Celebrations Cookbook Annual 2004, p26

Light-Bodied White Wine

Enjoy this recipe with a light-bodied white wine such as Sauvignon Blanc or Pinot Grigio.

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