Merry {Day After} Christmas!
We had high hopes for getting a blogpost written before the big day arrived…
ooops. =]
Once this recipe was made, the family bonding kicked in high gear… but we fully enjoyed devouring it!
Peppery Pork Pinwheels
(The Southern Living Cookbook)
Our Supplies:
3 small sweet red or yellow peppers, finely chopped
3/4 c finely chopped onion
3/4 c finely chopped celery
1 1/2 tsp dried thyme, crushed
3/4 tsp garlic salt
3/4 tsp ground red pepper
3/4 tsp paprika
3 tbsp vegetable oil
3 (3/4 lb) pork tenderloins
1 1/2 tbsp fennel seeds crushed
1 1/2 tbsp lemon-pepper seasoning
-Saute first 7 ingredients in hot oil until tender
-Slice each tenderloin lengthwise down the center, cutting to, but not through the bottom.
-Place each tenderlion between plastic wrap and pound to 12×8″ rectangle
-Spoon 1/3 of the pepper mixture onto each tenderloin, spreading within 1/2″ of the sides. Roll up and tie with heavy string. Combine fennel seeds and lemon-pepper seasoning; run on top and sides of tenderloins.
-Place tenderloins, seam side down, on a lightly greased rack in a shallow pan.
It looked like this (stuffed, rolled, and tied):
Bake, uncovered, at 325º for 1 hour or until meat reaches 160º.
-Let rest 10 minutes and untie, slice, and serve.
The masterpiece:
Enjoy the rest of your short week!