Pork Pinwheels with Roasted Garlic Mayonnaise Recipe


Preparation Time30 MinCooking Time1 Hr 15 Min
Ready In1 Hr 45 MinDifficulty LevelMedium
Health IndexAverageCuisine
Main IngredientInterest Group


 Leeks3 , thinly sliced to make 1 cup
 Olive oil1 Tablespoon
 Grated cheese1⁄4 Cup (4 tbs) (Parmesan Or Romano)
 Snipped fresh parsley1 Cup (16 tbs)
 Snipped thyme/1 teaspoon dried thyme, crushed2 Tablespoon
 Salt1⁄4 Teaspoon
 Pepper1⁄4 Teaspoon
 Olive oil/Cooking oil3 Tablespoon
 Chopped walnuts1⁄4 Cup (4 tbs)
 Pork tenderloins24 Ounce (Two 12 Ounce Pieces)
 Roasted garlic1
 Mayonnaise1⁄2 Cup (8 tbs)

Nutrition Facts

Serving size: Complete recipe

Calories 2866 Calories from Fat 1798

% Daily Value*

Total Fat 200 g308.4%

Saturated Fat 31.5 g157.3%

Trans Fat 0.2 g

Cholesterol 548.3 mg

Sodium 1982.5 mg82.6%

Total Carbohydrates 94 g31.4%

Dietary Fiber 18.8 g75.4%

Sugars 21.9 g

Protein 169 g337.9%

Vitamin A 312.7% Vitamin C 321.1%

Calcium 93% Iron 158.2%

*Based on a 2000 Calorie diet


1. In a medium skillet cook leeks in the 1 tablespoon olive oil till tender; remove from heat.
2. In a blender container or food processor bowl, combine the Parmesan or Romano cheese, parsley, thyme, salt, and pepper. Cover and blend or process with several on-off turns till parsley is finely chopped. With the machine running, gradually add the 3 tablespoons olive oil or cooking oil; blend or process to the consistency of soft butter. Add leeks and walnuts; blend with several off-on turns till coarsely chopped. Set aside.
3. Remove fat and paper-thin membrane from surface of tenderloins. Using a sharp knife, cut each tenderloin lengthwise to, but not through, opposite side. Cover a tenderloin with clear plastic wrap. Using flat side of a meat mallet and working from center to edges, pound meat to a 12 x 8-inch rectangle. Remove wrap; repeat with remaining tenderloin.
4. Sprinkle tenderloins lightly with additional salt and pepper. Spread half the parsley mixture evenly over each tenderloin to within 1 inch of edges. Roll up each tenderloin from a short side. Tie rolls with kitchen string, if necessary. Insert a meat thermometer in center of a tenderloin. Place meat, seam side down, on rack in shallow roasting pan.
5. Roast, uncovered, in a 325° oven 45 to 60 minutes or till thermometer registers 160°. Cool 30 minutes at room temperature. Remove strings; cut rolls into slices 1/2 inch thick. Cover and chill.