Grilled Pork and Veggie Pinwheel
- 1 1/2 teaspoon chili powder
- 1 1/2 teaspoon paprika
- 1/2 teaspoon ground cumin
- 1 teaspoon fine sea salt, divided
- 1/4 teaspoon ground black pepper
- 1/8 teaspoon cayenne pepper
- 1 tablespoon extra-virgin olive oil
- 1 red bell pepper, finely chopped
- 1 red onion, finely chopped
- 1 pound cremini mushrooms, finely chopped
- 3 cloves garlic, finely chopped
- 2 (1- to 1 1/2-pound) pork tenderloins, trimmed and butterflied*
In a small bowl combine chili powder, paprika, cumin, 1/2 teaspoon of the salt, black pepper and cayenne pepper. Set aside.
In a medium skillet, heat oil over medium heat.
Add bell pepper, onion and mushrooms, and cook until tender, about 5 to 7 minutes.
Add garlic and cook until fragrant, 1 minute.
Season with remaining 1/2 teaspoon salt and remove from heat.
Prepare a grill for medium-high heat cooking.
Open butterflied tenderloins and season all sides with spice mixture.
Stuff 1 tenderloin with half of the vegetable mixture and fold over.
Repeat with remaining tenderloin.
Using butcher’s twine, tie every 2 inches to prevent stuffing from falling out while grilling.
Place tenderloins on the grill and cook, rotating every 2 to 3 minutes to prevent burning, until cooked through, about 15 minutes.
Remove from the grill when pork reaches an internal temperature of 145°F.
Allow to cool for 5 minutes.
Remove butcher’s twine and slice.
*Slice tenderloin lengthwise 3/4 of the way through and open like a book or ask your butcher to do it for you.
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- 1 1/2 teaspoon chili powder
- 1 1/2 teaspoon paprika
- 1/2 teaspoon ground cumin
- 1 teaspoon fine sea salt, divided
- 1/4 teaspoon ground black pepper
- 1/8 teaspoon cayenne pepper
- 1 tablespoon extra-virgin olive oil
- 1 red bell pepper, finely chopped
- 1 red onion, finely chopped
- 1 pound cremini mushrooms, finely chopped
- 3 cloves garlic, finely chopped
- 2 (1- to 1 1/2-pound) pork tenderloins, trimmed and butterflied*