"The tradition of Italian cooking is that of the matriarch. This is the cooking of grandma. She didn't waste time thinking too much about the celery. She got the best celery she could and then she dealt with it."--Mario Batali

Cajun Pork Pinwheels Recipe

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This recipe for Cajun Pork Pinwheels, by , is from The Jeansonne Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Catherine Jeansonne
Added: Wednesday, September 10, 2008


2 3/4 pound pork tenderloins
2 small sweet red, yellow and/or green peppers, seeded and finely chopped (1 cup)
1/2 cup finely chopped onion
1/2 cup finely chopped celery
1 tsp dried thyme crushed
1/2-1 tsp ground red pepper
1/2 tsp garlic salt
1/2 tsp paprika
2 T cooking oil
1 T fennel seed
1 T pepper medley or lemon-pepper seasoning
Steamed sweet red, yellow, and/or green pepper slices(optional)

Remove fat and paper thin membrane from surface of tenderloins. Use a sharp knife to cut one tenderloin lengthwise to, but not through, opposite side. Cover with clear plastic wrap. Use flat side of a meat mallet to pound tenderloin, working from center to edges, to make 12X8 inch rectangle. Remove wrap, repeat with remaining meat.
In a medium skillet cook chopped sweet peppers, onion, celery, thyme, red pepper, garlic salt, and paprika in hot oil about 5 minutes or till vegetables are tender, stirring often. Spread vegetable mixture evenly over tenderloins to within 1/2 inch of edges.l
Roll meat from one end to the other jellyroll fashion.
Tie with butcher twine, one on each end and one in the middle. Place in baking dish and bake at 350 degree oven for approximate 1 hr or until done. Let rest 5 minutes before slicing.




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