Pork Pinwheels Food

PORK PINWHEELS

Steps:

• Remove the papery outer skin from garlic (do not peel or separate cloves). Cut top off garlic bulb. Brush with oil. Wrap bulb in heavy-duty foil. Bake at 425° for 30-35 minutes or until softened. Cool for 10-15 minutes. , Squeeze softened garlic into a small bowl; mash until smooth. Stir in mayonnaise and milk if needed to achieve a creamy consistency. Cover and chill for at least 3 hours., In a large skillet, saute leeks in 1 tablespoon oil until tender; remove from the heat. In a blender, combine the parsley, Parmesan cheese, thyme, salt and pepper. Gradually add the remaining oil; process until creamy. Add walnuts and leek mixture; cover and coarsely chop. Set aside., Make a lengthwise slit in each tenderloin to within 1/2 in. of the opposite side. Open tenderloins so they lie flat; cover with plastic wrap. Flatten to 3/4-in. thickness; remove plastic wrap. Spread leek mixture to within 1 in. of edges. Roll up from a long side; tie with kitchen string to secure., Place tenderloins seam down on a rack in a shallow roasting pan. Bake, uncovered, at 325° for 45-55 minutes or until a thermometer reads 160°. Let stand for 15 minutes. Cover and chill. Discard string; cut pork into 1/2-in. slices. Serve with garlic mayonnaise.

BBQ PULLED PORK AND CHEESE ROLLUPS

Steps:

• Preheat the oven to 275 degrees F. Place a rack in a roasting pan.
• For the spice rub: Combine the chili powder, granulated garlic, mustard powder, granulated onion, paprika, salt, black pepper, cayenne and oregano in a medium bowl.
• For the wet mop: Combine the apple cider vinegar, liquid smoke and 2 cups water in a large bowl.
• Rub the pork with the spice rub and place on the rack. Pour the wet mop over the top and cover the roasting pan with 2 layers of aluminum foil.
• Roast the pork until it shreds easily in numerous places, approximately 6 hours. Shred the pork and toss it with the Barbecue Sauce. (The mixture will keep up to a week in airtight containers in the fridge and up to 3 months in the freezer.)
• Increase the oven heat to 450 degrees F. Line 2 baking sheets with parchment.
• For the rollups: Roll out one of the balls of pizza dough into an 18-by-9-inch rectangle. Lay the shredded pork mixture (about 1 pound) in the center of the rectangle, leaving about a 1-inch border. Sprinkle 2 cups of the gouda over top. Starting on the long side, roll the pizza dough up so that you have a long spiral about 2- to 3-inches thick and 18 inches long. Repeat with the remaining ingredients.
• Bake the rolls on the prepared baking sheets, in batches if necessary, until cooked through, 13 to 15 minutes. Slice into rounds about 1/3-inch thick and serve warm. Each roll should yield about 50 pork and cheese rounds.
• Cook the onion in the oil in a large pot over medium heat until translucent. Add the garlic and cook until fragrant. Add the tomatoes and chipotle peppers, breaking them up with a wooden spoon. Bring the sauce to a boil, reduce the heat and simmer until the flavors meld, about 15 minutes. Puree the sauce in a food processor in batches, if necessary.
• Return the sauce to the pot and add the ketchup, apple cider, mustard, molasses, chili powder, paprika and cayenne. Bring the sauce to a boil, reduce the heat to medium-low and cook at a bare simmer, stirring occasionally, for 2 hours.
• Cool to room temperature. (The sauce will keep up to a week in airtight containers in the fridge and up to 6 months in the freezer.)

PORK LOIN PINWHEELS

Steps:

• 1. combine in a bowl soft cream cheese, cheddar cheese, garlic, dried basil, cayenne pepper, tabasco, onion flakes. mix well and refrigerate for 1 hour
• 2. Trim fat from port loin and slice it long ways into three slices.
• 3. spread the cream cheese mixture to the flat side of each slice of tenderloin.
• 4. roll the tenderloin into a pinwheel keeping the cream cheese mixture in the center. I use tooth picks to keep them together while they cook.
• 5. Place an oven bag in a pan for easy cleanup. Place pinwheels into bag. Put the wine and chicken broth in the bottom of the bag.
• 6. Sprinkle chives over the pinwheels and fold the bag over.
• 7. Bake at 325 degrees for 1 hour or until meat temp is 170-180.

KRAUT PORK PINWHEEL

Steps:

• Combine ground pork, crumbs, egg, salt, and worcestershire; mix thoroughly,
• On waxed paper, pat meat mixture to a 10 x 7 inch rectangle.
• Combine sauerkraut and onion; spread evenly over meat.
• Starting with narrow side, roll up meat jelly-roll fashion.
• Place loaf in shallow baking dish.
• Arrange bacon slices across top.
• Bake in moderate oven (350º ) for 40 - 45 minutes.

PORK & SHRIMP PINWHEELS

Steps:

• Place pork, shrimp, green onions, 1/4 cup soy sauce, oyster sauce, garlic, 2 tablespoons sesame oil and ginger in a food processor; pulse until finely chopped., Unroll each sheet of crescent dough into a rectangle. Spread each with half of the pork mixture to within 1 in. of edges. Roll up jelly-roll style, starting with a long side; pinch seam to seal. Freeze 1 hour or until firm., Using a serrated knife, cut each roll crosswise into 12 slices. In an electric skillet, heat 1/2 in. of oil to 350°. Fry slices, a few at a time, 2-3 minutes on each side or until golden brown. Drain on paper towels. Or preheat oven to 375°. Place 1 in. apart on parchment paper-lined baking sheets. Bake 12-15 minutes or until golden brown. Remove from pans to wire racks to cool., In a small bowl, mix chili sauce and remaining soy sauce and sesame oil. Arrange slices on a serving platter; sprinkle with sesame seeds. Serve with sauce.

STUFFED AND ROLLED PORK TENDERLOIN

Steps:

• Preheat oven to 375 degrees F (190 degrees C).
• Remove the flap of meat at the wider end of the tenderloin and trim the last two inches off of the narrow end of the tenderloin; chop trimmings and reserve.
• Cut from one side of the tenderloin through the middle horizontally to within one-half inch of the other side. Open the two sides and spread them out like an open book. Cut a few shallow slashes in the meat. Cover the meat with plastic wrap and pound to about 1/2-inch thick. Roll up pounded tenderloin, cover with plastic wrap, and refrigerate to keep cold.
• Mix chopped pork trimmings, parsley, bread crumbs, currants, garlic, rosemary, egg, olive oil, 2 teaspoons salt, 1 1/2 teaspoons black pepper, and cayenne pepper together in a bowl with a fork until stuffing is well-combined.
• Unroll tenderloin on work surface. Spread stuffing over tenderloin, leaving a 2-inch border on one of the long-sides. Roll up tenderloin, ending at the 2-inch border; tie meat with twine to secure shape. Season tenderloin all over with salt and black pepper.
• Heat an oven-safe skillet over high heat until hot. Cook tenderloin in hot skillet until browned, 3 to 4 minutes per side.
• Cook in the preheated oven until pork is slightly pink in the center, about 30 minutes. An instant-read thermometer inserted into the center should read at least 145 degrees F (63 degrees C). Transfer to a plate and let rest for 15 minutes before removing twine and slicing.

PORK PINWHEELS WITH APRICOT STUFFING

Steps:

• Split tenderloin lengthwise, cutting to, but not through, opposite side; open out flat.
• Pound tenderloin lightly with meat mallet to a 10x6 rectangle.
• APRICOT STUFFING: Dissolve bouillon in hot water, pour over apricots.
• Let stand 5 minutes.
• Cook celery and onion in margarine until tender but not brown.
• Remove from heat; stir in cinnamon and pepper.
• In a large bowl mix bread cubes, onion mixture, and apricot mixture; toss lightly to moisten.
• Spread stuffing evenly over tenderloin.
• Roll up jelly-roll style, starting from short side.
• Secure meat roll with wooden toothpicks or tie with string at 1-inch intervals.
• Cut meat roll into six 1-inch slices.
• Place meat slices on rack of unheated broiler pan, cut side down.
• Cook at 375°F for 10-15 minutes.
• Turn meat over and cook for 10-15 additional minutes, or until meat is done.
• Remove toothpicks or string; transfer meat to a serving platter.
• Meanwhile, for SAUCE, combine cornstarch and nutmeg.
• Stir in apricot nectar.
• Cook and stir till mixture is bubbly.
• Cook and stir 2 minutes more.
• SERVE sauce with meat slices.

PECAN-CRUSTED PORK TENDERLOIN PINWHEELS WITH CAROLINA MUSTARD SAUCE

Steps:

• Cut the tenderloin lengthwise into 6 long strips approximately 1/4 inch thick. Lay the slices on a cutting board; they should be the same size and shape as the bacon strips. Place a strip of bacon on top of each piece of tenderloin. Starting at one end, roll the tenderloin into a pinwheel medallion. Secure with two toothpicks.
• Set aside 1 cup of the Carolina Mustard Sauce and apply remaining sauce to the outside of the pinwheels. Stir together the pecans, salt, and pepper, and coat the tenderloin pinwheels with the pecan mixture. Cut each of the pinwheels through the equator to make two thin pinwheel medallions.
• Build a charcoal and/or wood fire for direct grilling. Place the medallions on the grill over medium-high heat (375 to 400°F) and cook for 7 to 8 minutes on each side or until the edges of the bacon start to crisp. Serve with the reserved sauce drizzled over each pinwheel.