Pork Pinwheels with Roasted-Garlic Mayonnaise
Yield
servingsPrep
30 minCook
60 minReady
90 minIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 3 | each |
leeks
thinly sliced |
*
|
| 1 | tablespoon |
olive oil
|
|
| 1 | cup |
parsley leaves
snipped |
|
| 2 | tablespoons |
thyme
fresh, snipped or 1 teaspoon dried thyme |
*
|
| ¼ | cup |
Parmesan cheese
or romano cheese, grated |
|
| ¼ | teaspoon |
salt
|
|
| ¼ | teaspoon |
black pepper
|
|
| 3 | tablespoons |
olive oil
or cooking oil |
|
| ¼ | cup |
walnuts
chopped |
|
| 24 | ounces |
pork tenderloin
two 12 ounce loins |
|
| Roasted garlic mayonnaise | |||
| 1 | medium |
garlic bulb
|
* |
| 2 | teaspoons |
olive oil
|
|
| ½ | cup |
mayonnaise, light
|
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 3 | each |
leeks
thinly sliced |
*
|
| 15 | ml |
olive oil
|
|
| 237 | ml |
parsley leaves
snipped |
|
| 3E+1 | ml |
thyme
fresh, snipped or 1 teaspoon dried thyme |
*
|
| 59 | ml |
Parmesan cheese
or romano cheese, grated |
|
| 1.3 | ml |
salt
|
|
| 1.3 | ml |
black pepper
|
|
| 45 | ml |
olive oil
or cooking oil |
|
| 59 | ml |
walnuts
chopped |
|
| 693.6 | ml/g |
pork tenderloin
two 12 ounce loins |
|
| Roasted garlic mayonnaise | |||
| 1 | medium |
garlic bulb
|
* |
| 1E+1 | ml |
olive oil
|
|
| 118 | ml |
mayonnaise, light
|
*
|
Directions
In a medium skillet cook leeks in the 1 tablespoon olive oil til tender; remove from heat.
In a blender container or food processor boel combine parsley, thyme, Parmesan or Romano cheese, salt and pepper.
Cover and blend or process with several on-off turns until finely chopped.
With the machine running, gradually add the 3 tbsp oil; blend or process to consistency of soft butter.
Add leeks and nuts; process with several on-off turns until coarsely chopped.
Set aside.
Remove fat and paper-thin membranes from surface of tenderloins.
Use a sharp knife to cut each tenderloin lengthwise to, but not through, opposite side.
Cover one tenderloin with clear plastic wrap.
Using the flat side of a meat mallet and working from center to edges, pound the tenderloin to a 12x8-inch rectangle.
Remove wrap; repeat with the remaining tenderloin.
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 string, if necessary. Insert a meat thermometer in center of one tenderloin. Place meat, seam side down, on a rack in a shallow roasting pan. Roast, uncovered, in a 325℉ (160℃) oven for 45 to 60 minutes or until thermometer reads 160 degrees. Cool about 30 minutes at room temperature. Remove string; cut into slices about ½ inch thick. Cover and chill. Serve with Roasted-Garlic Mayonnaise. Roasted-Garlic Mayonnaise: Peel away outer skin from 1 medium bulb garlic. Cut off the pointed top portion with a knife, leaving the bulb intact but exposing the individual cloves. Place in a small baking dish ; drizzle with 2 teaspoon olive oil. Bake, covered, alonside the meat, for 45 to 60 minutes or until cloves are very soft. Cool slightly. Press to remove garlic and paste from individual cloves. Mash garlic with tines of a fork. Stir together garlic paste and ½ cup light mayonnaise dressing or salad dressing. Thin mixture with a little milk, if necessary. Cover and chill until serving.
