Greek Pork Pinwheels

The marinade inside and out keeps these pinwheels flavorful and juicy as they cook on the grill.

Yield: 4 Servings Ready in 45 minutes

Cuisine: GreekMain Ingredient: Pork

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Recipe
Photos (4)
Nutrition
Notes

Ingredients

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Original recipe makes 4 Servings

1 eapork tenderloin

30 spinach leaves; (about 1/2 cup?)

1/4 cupfeta cheese

1/4 cupsun dried tomatoes; diced

Marinade

1/2 cupOlive oil

3 TablespoonLemon juice

1/4 cupfig infused balsamic vinegar; (sub red wine vinegar)

1/4 cupwhite onion; finely diced

4 cloves garlic; minced

2 teaspoonsDried Oregano

1 teaspoonDried thyme

salt; & pepper to taste

Greek Pork Pinwheels Preparation

Whisk together all of the marinade ingredients. Reserve 1/4 cup of the marinade for the Greek rice recipe.

Slice the tenderloin lengthwise into about 5-6 slices, about 1/4" thick each.

TIP: First, put the tenderloin into the freezer for about 30 minutes to partially freeze it. Slices much easier. Second, most tenderloins have a "flat side" due to being packaged two to a pack. Use that flat side as a solid base.

Top each slice with layers of spinach, feta, and sun dried tomatoes. Drizzle some of the marinade on top.

Carefully (i.e. make a hell of a mess trying to keep it all together) roll up each slice from one end to the other and secure with a toothpick.

Place the pinwheels in a small casserole and apply remaining marinade. Let sit for 1-2 hours.

Prepare your grill for a direct heat cook at 375f. On the Big Green Egg, I had plain lump charcoal burning with no wood and I used a raised grid extender. That's about 8 inches from the fire so that would be the top rack on most other grills.

TIP: The oily marinade will cause flare ups so keep your grill lid closed to control the flow of oxygen.

Grill the pinwheels for 8 minutes a side.

Notes

You could also make this by butterflying the tenderloin, stuffing it, and rolling it jelly roll style. THEN slice it and grill it. I was going for the more rustic look.