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Cajun Pork Pinwheels



Stuffed Bacon Rolls


  • 2 Salmon Creek Farms pork tenderloins, about 1 pound each

  • 1 tablespoon vegetable oil

  • 1 cup finely chopped red bell pepper

  • 1/2 cup finely chopped onion

  • 1/2 cup finely chopped celery

  • 1 teaspoon dried thyme leaves, crushed

  • 1/4 teaspoon garlic salt

  • 1/2 teaspoon ground red pepper

  • 1/2 teaspoon paprika

  • 1 tablespoon fennel seed, crushed

  • 1-3 teaspoons lemon-pepper seasoning


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 the 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.

Heat oven to 325 degrees F. Heat oil in large skillet over medium heat. Add red bell pepper, onion, celery, thyme, garlic salt, 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 shortest side, roll up; secure edges of each roll with toothpicks or tie each with string. In small bowl combine fennel seed and lemon-pepper; press mixture onto top and sides of each tenderloin roll. Place rolls seam-side down on rack in shallow pan. Roast for about 45 minutes or until meat thermometer registers 155 degrees F. Let rolls stand 5 minutes. Remove toothpicks or string; slice.

Serves 6.

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