Pork Pinwheels

There’s something undeniably fun about pinwheels, those whimsical spirals of flavor that are as pleasing to the eye as they are to the palate. This pork pinwheels recipe adds a savory twist to the playful classic, transforming tender pork into juicy, flavorful rounds that are perfect for everything from weeknight dinners to weekend entertaining.

A savory filling made from leeks, herbs, Parmesan and walnuts is stuffed inside easy-to-cook pork tenderloin. The pork is rolled and roasted to perfection, then sliced into spiraled rounds that show off the gorgeous filling. These pinwheels make a perfect centerpiece for a spread of hors d’ouevres or a holiday potluck, or serve them as an entree for a sit-down dinner. Recipe contributor Mary Lou Wayman serves pork pinwheels with a kicky, creamy garlic dip—be sure to save some for sandwiches the next day.

Ingredients for Pork Pinwheels

• Garlic mayonnaise dip: This flavorful dip features a whole bulb of roasted garlic, olive oil, mayonnaise and optional milk.
• Pork tenderloins: You’ll need two pork tenderloins for this recipe. Pork tenderloin is a tender and mild cut of pork that comes from the full length of the loin. You’ll pound out the tenderloins so they’re easy to stuff and roll.
• Leeks: Thinly sliced leeks add a light, sweet and mild onion flavor to the pork tenderloin stuffing. For this recipe, you’ll use only the white parts of the leeks; freeze the green parts and toss them in the stockpot the next time you make a broth. Be sure to thoroughly clean the leeks before using.
• Olive oil: This cooking oil helps soften the leeks and adds a creamy texture to the stuffing mix.
• Fresh parsley: Fresh minced parsley adds a grassy, peppery and slightly bitter herbal flavor to the stuffing. Use these tips to store any leftover parsley.
• Parmesan cheese: Use freshly grated Parmesan for the best flavor.
• Fresh thyme: Freshly minced thyme adds an earthy and slightly minty flavor to the stuffing. If necessary, you can substitute 1 teaspoon dried thyme for fresh.
• Seasonings: Salt and pepper season the mix.
• Walnuts: Chopped walnuts add a crunchy texture and a savory flavor to the stuffing.

Directions

Step 1: Roast the garlic

Preheat the oven to 425°F. Remove the papery outer skin from the garlic (do not peel or separate cloves). Cut off the top of the garlic bulb and brush it with olive oil. Wrap the bulb in heavy-duty foil. Bake for 30 to 35 minutes or until softened. Cool garlic for 10 to 15 minutes.

Step 2: Make the garlic mayonnaise

Squeeze the softened roasted garlic into a small bowl and mash until smooth. Stir in the mayonnaise and milk, if needed, to achieve a creamy consistency. Cover and chill for at least three hours.

Editor’s Tip: Try not to skimp on the chilling time; it allows the flavors in the garlic mayonnaise to meld together.

Step 3: Make the stuffing

Preheat the oven to 325°. In a large skillet, saute the thinly sliced leeks in 1 tablespoon of olive oil until tender; remove from the heat.

In a blender, combine the parsley, Parmesan cheese, thyme, salt and pepper. Gradually add the remaining oil and process until creamy.

Add the walnuts and sauteed leek mixture. Cover and coarsely chop. Set aside.

Step 4: Stuff the pork

Make a lengthwise slit in each tenderloin to within 1/2 inch of the opposite side. Open the tenderloins so they lie flat, and cover with storage wrap. Flatten to a thickness of 3/4 inch and remove the storage wrap. Spread the leek mixture to within 1 inch of the edges. Roll up from a long side and tie with kitchen string to secure.

Step 5: Roast the pork

Place the tenderloins seam down on a rack in a shallow roasting pan. Bake, uncovered, for 45 to 55 minutes or until a thermometer reads 160°. Let stand for 15 minutes, then cover and chill. Discard the string and cut each pork tenderloin into 1/2-inch slices. Serve with the garlic mayonnaise.

Pork Pinwheel Variations

• Try a different filling: To vary the flavor, use a different stuffing, such as one from spinach-stuffed pork tenderloin, apple-stuffed pork tenderloin or pepper-stuffed pork tenderloin.
• Make it an entree: You can easily serve these pork pinwheels as an entree by skipping the chilling and cutting into slightly thicker slices.

How to Store Pork Pinwheels

Transfer leftover pork pinwheels to an airtight container and store them in the refrigerator. Store the garlic mayonnaise in a separate airtight container in the fridge. Both should last up to four days. Note: For food safety reasons, toss any meat or garlic mayonnaise left out at room temperature for more than two hours.

Can you freeze pork pinwheels?

For longer storage after cooking the pinwheels, you can store them in the freezer. Transfer the individual pinwheels to a freezer-safe storage bag or container, and store them in the freezer for up to three months.

How should you reheat pork pinwheels?

The best way to reheat pork pinwheels without drying them out is to warm the leftovers in a 350° oven until they are heated through.

Pork Pinwheel Tips

What can you serve with pork pinwheels?

Pork pinwheels would be a spectacular addition to a spread of appetizers for an Oscars party or festive holiday gathering. Use leftovers to make a tasty lunch by sandwiching one or two pinwheels between two slices of hearty bread slathered with the garlic mayonnaise.