Cajun Pork Pin Wheels
|Pork tenderloin||3⁄4 Pound|
|Nonstick spray coating||1|
|Finely chopped sweet red pepper/Yellow / green pepper||1⁄2 Cup (8 tbs), finely chopped|
|Finely chopped onion||1⁄4 Cup (4 tbs)|
|Finely chopped celery||1⁄4 Cup (4 tbs)|
|Dried thyme||1⁄2 Teaspoon, crushed|
|Fennel seed||1⁄2 Teaspoon|
|Garlic salt||1⁄4 Teaspoon|
|Ground red pepper||1 Dash|
Trim separable fat and the paper-thin membrane from the surface of the tenderloin.
Use a sharp knife to cut tenderloin lengthwise to, but not through, the other side.
Cover with plastic wrap.
Use the flat side of a meat mallet to pound the tenderloin, working from the center to edges, to make a 12x8-inch rectangle.
Remove plastic wrap.
Set the tenderloin aside.
Spray a cold medium skillet with nonstick coating.
Preheat the skillet over medium heat.
Add chopped pepper, onion, celery, thyme, fennel seed, garlic salt, paprika, pepper, and ground red pepper.
Cook, stirring frequently, about 4 minutes or till vegetables are tender.
Remove from the heat.
Spread the vegetable mixture evenly over tenderloin to within 1/2 inch of the edge.
Roll up from one of the short sides.
Secure the meat roll with wooden toothpicks or tie with string at 1-inch intervals.
Cut the meat roll into nine slices.
Place meat slices on the unheated rack of a broiler pan, cut sides down.
Broil 4 inches from the heat for 5 minutes.
Turn; broil for 5 to 8 minutes more or till no pink remains in meat.
Remove toothpicks or string.