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Pesto-Pork Pinwheels with Grilled Peaches
Pesto-Pork Pinwheels with Grilled Peaches
8 Reviews
From: EatingWell Magazine, July/August 2015
Slicing the pesto-and-breadcrumb-stuffed pork before skewering helps these pinwheels cook quickly and brown evenly. Serve this with grilled or roasted broccolini and farro for a healthy dinner.
- By: EatingWell Test Kitchen
Ingredients 4 servings
for serving adjustment
Serving size has been adjusted!
Original recipe yields 4 servings
Nutrition per serving may change if servings are adjusted.
- ¾ cup coarse fresh breadcrumbs (see Tips)
- ½ cup prepared pesto
- 1 tablespoon extra-virgin olive oil
- 1 tablespoon balsamic vinegar
- ¼ teaspoon ground pepper
- ⅛ teaspoon salt
- 1 pound pork tenderloin, trimmed
- 2 large peaches, quartered
Preparation
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Active
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Ready In
- Preheat grill to medium. (No grill? Preheat broiler to high and follow the broiler variation for Step 5.)
- Combine breadcrumbs and pesto in a small bowl. Combine oil, vinegar, pepper and salt in a medium bowl; set aside.
- Lay pork on a large cutting board. Holding the knife blade flat, parallel to the board, make a lengthwise cut through the center of the meat, stopping short of the opposite edge so it remains in one piece. Open as you would a book. Cover with plastic wrap. With a meat mallet or rolling pin, pound to an even ¼-inch thickness. With a long side closest to you, spread the breadcrumb mixture over the pork, stopping 1 inch from the opposite edge. Starting at the side closest to you, roll up the pork. Brush with 1 tablespoon of the oil mixture (set the rest aside).
- Slice the pork crosswise into 8 pinwheel slices. Put 2 pinwheels each on four 10- to 12-inch skewers, about 1 inch 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.
- Oil the grill rack (see Tips). 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 145°F on an instant-read thermometer: 3 to 5 minutes for the peaches, 8 to 10 minutes for the pork. (Broiler variation: Place skewers on an oiled broiler pan or a wire rack set on a large baking sheet. Broil, turning once, 2 to 4 minutes per side for the peaches, 5 to 6 minutes for pork.)
- Equipment: Six 10- to 12-inch skewers
- Don't toss your stale bread! Make your own breadcrumbs. Trim off any tough crusts and tear or cut the bread into pieces. Process in a food processor until coarse or fine crumbs form. Use right away or freeze in an airtight container for up to 6 months. Thaw before using. One slice of bread makes about ½ cup fresh coarse breadcrumbs.
- Oiling a grill rack before you grill helps prevent foods from sticking. Once the grill is heated, oil a folded paper towel, hold it with tongs and rub it over the rack. (Do not use cooking spray on a hot grill.)
- Serving size: 2 pinwheels & 2 peach wedges
- Per serving: 390 calories; 21 g fat(5 g sat); 3 g fiber; 19 g carbohydrates; 30 g protein; 12 mcg folate; 70 mg cholesterol; 9 g sugars; 1 g added sugars; 576 IU vitamin A; 8 mg vitamin C; 263 mg calcium; 3 mg iron; 445 mg sodium; 656 mg potassium
- Nutrition Bonus: Calcium (26% daily value)
- Carbohydrate Servings: 1½
- Exchanges: ½ starch, ½ fruit, 3 lean meat, 3½ fat
Reviews 8
October 23, 2017
By: FreshCilantro
This is my go to recipe when guests come for dinner and it always gets rave reviews. To make prep easier and accommodate for variation in sizes- after pounding the pork I cut it into strips. Then I stuff, roll, and skewer each piece. I find this easier to manage by cooking under the broiler versus the grill.
March 10, 2017
By: Judy
One of my favorites Gave it to a friend and he gave to his friend. He used at a party. Great hit
August 23, 2015
By: EatingWell User
Miserable failure
Maybe I'm just am amateur, but this crashed and burned for me...somewhat literally. The pesto mixture refused to stay put. When I finally wrestled the skewered pinwheels onto the grill, what little filling hadn't been left on the cutting board slid out into the grill while cooking, resulting in a massive fire the likes of which I've never before had the pleasure of dealing with. End result: pork inedibly charred, and a grill now covered in baking soda. You either laugh or cry. It does seem like it could have been good though, in an ideal world.
August 21, 2015
By: EatingWell User
Delicious and Easy to prepare !
I used mesquite/hickory wood to accent the charcoal grilling. Keep a garlic/salt grinder handy as you might need it for accent. Wonderful meal and we sided it with steamed veggies !
Pros: Instructions were detailed and easy.
Cons: Russian Pine nuts are 17+% oil! Spanish Pine nuts at whole foods $25/4.5oz
August 15, 2015
By: EatingWell User
Good but adjust to get more flavor
A previous reviewer let it sit all day, and said the flavors were good. Next time I make it, which I will, I'll do that, plus make some extra oil mixture to baste the pork while it is cooking.
The peaches were amazing - no adjustment needed there. It was like eating peach cobbler without the extra fat and sugar of the topping.
Pros: quick and easy
Cons: needs a little more flavor
July 13, 2015
By: EatingWell User
Delicious and easy to make, perfect for entertaining because you can make this dish in the morning and forget about it, (this also lets the pesto marinade into the pork). I was concerned that the pesto stuffing would fall out while grilling, so, I made a pesto without cheese and nuts so it would adhere to the meat better and it did not fall out while grilling.
July 12, 2015
By: EatingWell User
Perfect summer pork recipe
its ridiculously simple and the result is really satisfying. Favors just go great together. Painted some broccolini with the balsamic oil mix and grilled that too.
Pros: uber easy
Cons: none
July 05, 2015
By: EatingWell User
Made this for dinner tonight and loved it. I grilled the stuffed pork whole and sliced into pinwheels after cooking. Looked and tasted great.
