Cajun Pork Pinwheels
|Pork tenderloins||1 1⁄2 Pound, trimmed (2 Pork Tenderloins, 3/4 Pound Each)|
|Vegetable oil||1 Tablespoon|
|Finely chopped red bell pepper||1 Cup (16 tbs)|
|Finely chopped onion||1⁄2 Cup (8 tbs)|
|Finely chopped celery||1⁄2 Cup (8 tbs)|
|Dried thyme leaves||1 Teaspoon, crushed|
|Garlic salt||1⁄2 Teaspoon|
|Ground red pepper||1⁄2 Teaspoon|
|Fennel seed||1 Tablespoon, crushed|
|Lemon pepper seasoning||3 Teaspoon|
Using sharp knife, cut lengthwise slit down center of 1 pork tenderloin almost to, but not through, bottom of tenderloin.
Open tenderloin so it lies flat; cover with plastic wrap.
Working from center to edges, lightly pound tenderloin with flat side of meat mallet or rolling pin until about 1/4 inch thick; remove plastic wrap.
Repeat with remaining tenderloin.
Preheat oven to 325°F.
Heat oil in large skillet over medium heat.
Add red bell pepper, onion, celery, thyme, garlic salt, ground red pepper and paprika; cook about 5 minutes or until vegetables are tender, stirring frequently.
Spread vegetable mixture evenly over each flattened tenderloin to within 1 inch of edges.
Starting with short side, roll up jelly-roll fashion; secure edges of each roll with toothpicks or tie each roll with string.
Combine fennel seed and lemon pepper in small bowl; press mixture into top and sides of each tenderloin roll.
Place rolls, seam sides down, on rack in shallow pan.
Roast for about 45 minutes or until meat thermometer registers 155°F.
Let rolls stand 5 minutes.
Remove toothpicks or strings; slice.