Thursday, July 12, 2018

Friday Food: Pesto Pork Pinwheels w/ Grilled Peaches

With a couple of our basil plants growing out of control we wanted to use the pesto sauce we had been cooking up for something other than throwing it on pasta (although there is nothing wrong with that).  We did some searching and came across this recipe and looks to be a winner.  Give it a try.


  • 3/4 cup coarse fresh breadcrumbs
  • 1/2 prepared pesto
  • 1 tbsp extra virgin olive oil
  • 1 tbsp balsamic vinegar
  • 1/3 tsp ground pepper
  • 1/8 tsp salt
  • 1 pound pork tenderloin, trimmed
  • 2 large peaches, quartered

The Game Plan: 

  1. Preheat grill to medium.
  2. Combine breadcrumbs and pesto in a small bowl.  Combine oil, vinegar, pepper and salt in a medium bowl; set aside.
  3. Lay pork on a large cutting board.  Holding the knife blade flat, parallel to the road, make a lengthwise cut through the center of the meat, stopping short of the opposite edge so it remains in one pice.  Open as you would a book.  Cover with plastic wrap.  With a meat mallet or rolling pin, pound to an even 1/4" thickness.  With a long side closest to you, spread the breadcrumb mixture over the pork, stopping 1" from the opposite edge.  Starting at the side closest to you, roll up the pork.  Brush with 1 tbsp of the oil mixture. (set the rest aside).
  4. Slice the pork crosswise into 8 pinwheel slices.  Put 2 pinwheels each on four 10-12" skewers, about 1" apart, threading the skewers through the meat to keep the pinwheel shape intact (put the smaller end pieces on the same skewer; they'll cook more quickly and may be done before the bigger pieces).  Toss peaches with the reserved oil mixture; thread onto the remaining two skewers.
  5. Oil the grill rack.  Place all the skewers on the grill, arranging the pork skewers flat side down. Grill, turning once until the peaches are soft and the pork registers 145degF on an instant read thermometer; 3-5 minutes for the peaches, 8 to 10 minutes for the pork.

Source: Eating Well

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