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Pork Pinwheels

 Pork Pinwheels
A flavorful filling peeks out from the swirled slices of pork. This make-ahead appetizer is enhanced with garlic mayonnaise. More Make Ahead Appetizers »
15 ServingsPrep: 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.

2 of 2

Pork Pinwheels (continued)

Directions (continued)

  • 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 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.
Nutritional Facts: 2 pinwheels equals 175 calories, 13 g fat (2 g saturated fat), 29 mg cholesterol, 128 mg sodium, 3 g carbohydrate, 1 g fiber, 10 g protein.
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