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.

EatingWell Test Kitchen
Source: EatingWell Magazine, July/August 2015


Read the full recipe after the video.

Recipe Summary

35 mins


Ingredient Checklist


Instructions Checklist
  • 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 1/4-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 degrees 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 1/2 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.)

Nutrition Facts

390 calories; protein 30.2g; carbohydrates 19.3g; dietary fiber 3.3g; sugars 8.5g; fat 21.5g; saturated fat 5.4g; cholesterol 69.6mg; vitamin a iu 576.3IU; vitamin c 8mg; folate 11.6mcg; calcium 263mg; iron 2.7mg; magnesium 62.4mg; potassium 655.8mg; sodium 445.2mg; thiamin 0.9mg; added sugar 1g.

Reviews (8)

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8 Ratings
  • 5 star values: 3
  • 4 star values: 3
  • 3 star values: 1
  • 2 star values: 1
  • 1 star values: 0
Rating: 4 stars
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. Read More
Rating: 5 stars
One of my favorites Gave it to a friend and he gave to his friend. He used at a party. Great hit Read More
Rating: 2 stars
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. Read More
Rating: 3 stars
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 Read More
Rating: 4 stars
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 Read More
Rating: 4 stars
Made this for dinner tonight and loved it. I grilled the stuffed pork whole and sliced into pinwheels after cooking. Looked and tasted great. Read More
Rating: 5 stars
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 Read More
Rating: 5 stars
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. Read More