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

Ingredients

  • GARLIC MAYONNAISE:
  • 1 large whole garlic bulb
  • 2 teaspoons olive oil
  • 1/2 cup mayonnaise
  • 1 to 3 teaspoons milk, optional
  • STUFFING:
  • 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)

Directions

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.
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.
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.
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.
Place tenderloins seam down on a rack in a shallow roasting pan. Bake, uncovered, at 325° for 45-55 minutes or until a 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

Nutritional Facts

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

  • GARLIC MAYONNAISE:
  • 1 large whole garlic bulb
  • 2 teaspoons olive oil
  • 1/2 cup mayonnaise
  • 1 to 3 teaspoons milk, optional
  • STUFFING:
  • 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)
  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 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

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