• 1 Smithfield Pork Tenderloin ,
  • 1/4 cup Dijon mustard,
  • 1 16 oz. large jar of roasted red peppers, drained,
  • 1 10 oz. box of frozen spinach, thawed and drained thoroughly,
  • 8 thin slices of Fontina cheese (can substitute Havarti, or Swiss),
  • 1 lemon, zested,
  • 1 tbsp vegetable oil,
  • 1 tsp dried thyme leaves, crushed,
  • 1/4 tsp garlic salt,
  • 2 tsp lemon-pepper seasoning,
  • Butchers twine soaked in water,
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Merry Merry Pork Tenderloin Pinwheels

MAIN DISH

Merry Merry Pork Tenderloin Pinwheels

  1. Preheat oven to 325°F
  2. With a sharp knife, cut tenderloin down the middle lengthwise without cutting through. Open tenderloin so it lies flat; cover with plastic wrap. Working from the center to the edges, lightly pound the tenderloin with flat side of meat mallet or rolling pin into a rectangle with an even thickness throughout.
  3. Spread Dijon mustard over tenderloin; season with salt and pepper.
  4. Cut and lay roasted red peppers so they lie flat and evenly over Dijon mustard. Next, layer cheese over roasted red peppers. Finally, spread an even layer of spinach over cheese. Sprinkle with lemon zest and lightly salt and pepper.
  5. Roll the tenderloin up from the longest side. Tie up with butcher’s twine that has been soaking in water.
  6. Combine oil, lemon pepper and garlic salt in a small bowl. Rub mixture over outside of tenderloin. Place pork seam side down on a rack in a shallow baking dish.
  7. Roast for about 45 minutes or until the internal temperature reaches 145°F. Let stand for 3 minutes. Remove string and slice.