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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.

Source: EatingWell Magazine, July/August 2015


Read the full recipe after the video.

Recipe Summary test

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

2 pinwheels & 2 peach wedges
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.

1/2 starch, 1/2 fruit, 3 lean meat, 3 1/2 fat