Need a creative way to get the family to dinner? Try these tenderloin pinwheels with Three Pepper-Rice Pilaf and Grilled Zucchini.
- 2 pork tenderloins (1 pound each)
- 1 tablespoon vegetable oil
- 1 cup red bell pepper (finely chopped)
- 1/2 cup onion (finely chopped)
- 1/2 cup celery (finely chopped)
- 1 teaspoon dried thyme leaves (crushed)
- 1/4 teaspoon garlic salt
- 1/2 teaspoon cayenne pepper
- 1/2 teaspoon paprika
- 1 tablespoon fennel seed (crushed)
- 3 teaspoons lemon pepper
- Using sharp knife, cut lengthwise slit down center of 1 pork tenderloin almost to, but not through, bottom of tenderloin. Open tenderloin so it lies flat; cover with plastic wrap. Working from the center to edges, lightly pound tenderloin with flat side of meat mallet or rolling pin until about 1/4 inch thick; remove plastic wrap. Repeat with remaining tenderloin.
- Heat oven to 325 degrees F. Heat oil in large skillet over medium heat. Add red bell pepper, onion, celery, thyme, garlic salt, red pepper and paprika; cook about 5 minutes or until vegetables are tender; stirring frequently. Spread vegetable mixture evenly over each flattened tenderloin to within 1 inch of edges. Starting with shortest side, roll up; secure edges of each roll with toothpicks or tie each with string. In small bowl combine fennel seed and lemon-pepper; press mixture onto top and sides of each tenderloin roll. Place rolls seam-side down on rack in shallow pan. Roast for about 45 minutes or until meat thermometer registers 160 degrees F. Let rolls stand 5 minutes. Remove toothpicks or string; slice.