Stuffed Pork Tenderloin Pinwheels

Why eat pork tenderloin when you can eat stuffed pork tenderloin? Take a boring pork tenderloin…filet it open, stuff it with some flavor poppin’ sautéed peppers and onions, 2 cheeses, bread crumbs, and a hit of spice and that boring pork tenderloin becomes a vague and distant memory. This pork jumps off the plate and screams delicious. Make now, or forever hold your peace….

Time: ~45mins

Get Yourself:

  • 1 2-4lb Pork tenderloin (Have butcher filet open so it’s flat)
  • 4 Bell peppers (multi-colors, sliced into strips)
  • 1 Sweet onion (sliced into strips)
  • 8oz Mozzarella Cheese (Small dice)
  • .25C Dry Sherry wine
  • .25C Seasoned bread crumbs
  • 1T Fresh Parsley
  • 2 Cloves roasted garlic
  • 4 Cloves fresh garlic (grated)
  • .25C Pecorino-Romano
  • 1.5T Oregano
  • 5T Extra virgin olive oil
  • .5t crushed red pepper (optional)
  • Salt & Cracked black pepper
  • Butchers twine

Prep work:

  1. Fillet open tenderloin
  2. Slice peppers and onions into strips
  3. Cube up Mozzarella
  4. Pre-heat oven to 350F

Printable Recipe

Bring it all together now…

Toss peppers and onions in a big bowl with…

2T oil, oregano, 1t kosher salt, 1t cracked black pepper, crushed red pepper (optional)

Set aside

Heat 2T oil over medium-high in a heavy bottomed skillet or frying pan

Before oil gets hot, grate all of the fresh garlic directly into oil

Grated garlic is fantastic because it literally melts into the food so no big chunks!

Let the garlic saute for a ~1min

Toss in the peppers and onions and saute

After 15mins or so the peppers and onions will be nice and soft and starting to char

Add in the sherry wine, bring flame to high and cook off the alcohol for ~1min

Remove from flame

Taste, adjust for salt, pepper, spiciness, garlicky-ness

Set aside to cool for ~10mins

Lay your tenderloin flat and rub with 2 cloves roasted garlic

Time to layer on the goodness…

Sprinkle on the Pecorino-Romano, bread crumbs, and the diced mozzarella

Crack some black pepper on top

Add a nice thick layer of the peppers and onions right on top of the cheese

Sprinkle with some fresh parsley

Roll it up and tie it

Click here for a quick pictorial on rolling and tying

Quickly sear the roulade in 1T hot oil all around

Finish off in the oven for a ~20-25mins or until meat thermo reads 155

Note: make sure thermo probe is inserted in the meat and not in the center of the peppers and onions

Once cooked, remove from oven and let site for ~5mins

Keep string on and slice the stuffed tenderloin into pinwheels

Serve (2) per person with a side and some good bread

Feel like impressing someone?…

Enjoy hearing praise and accolades from friends and family?…

…Make this…

De nada


7 responses to “Stuffed Pork Tenderloin Pinwheels

  1. Very good looking loin roast. Garlic always improves the flavor of pork . Keep up the good work,
    Chef Homer

  2. Hello; your dish looks very delicious. Very nice!

  3. That’s a new take on pinwheels for me! I’ve just made cookies before, the pinwheel thing is just not very big i Sweden 🙂

  4. NICE! Beautiful!!!!!!!!!!!!

  5. Ohh wow.. that looks sooo fabulous…. I love your pics, so vivid and clear. the recipe is full of flavor!

  6. OMGoodness that looks oh so yummy!!!!
    Awesome Bro !!!!

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