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Pork Pinwheels with Roasted-Garlic Mayonnaise

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Submitted by markedwards

YIELD

servings

PREP

30 min

COOK

60 min

READY

90 min

Ingredients

3 3
EACH EACH LEEKS
thinly sliced *
1 15
TABLESPOON ML OLIVE OIL
1 237
CUP ML PARSLEY LEAVES
snipped
2 3E+1
TABLESPOONS ML THYME
fresh, snipped or 1 teaspoon dried thyme *
¼ 59
CUP ML PARMESAN CHEESE
or romano cheese, grated
¼ 1.3
TEASPOON ML SALT
¼ 1.3
TEASPOON ML BLACK PEPPER
3 45
TABLESPOONS ML OLIVE OIL
or cooking oil
¼ 59
CUP ML WALNUTS
chopped
24 693.6
OUNCES ML/G PORK TENDERLOIN
two 12 ounce loins
Roasted garlic mayonnaise
1 1
MEDIUM MEDIUM GARLIC BULB *
2 1E+1
TEASPOONS ML OLIVE OIL
½ 118

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 12×8-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.

* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 213g (7.5 oz)
Amount per Serving
Calories 420 60% from fat
 % Daily Value *
Total Fat 28g 43%
Saturated Fat 6g 28%
Trans Fat 0g
Cholesterol 115mg 38%
Sodium 348mg 15%
Total Carbohydrate 1g 1%
Dietary Fiber 1g 4%
Sugars g
Protein 80g
Vitamin A 26% Vitamin C 36%
Calcium 10% Iron 19%
* based on a 2,000 calorie diet How is this calculated?
Trans-fat Free, Low Carb, Sugar-Free
 

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