Pesto-Pork Pinwheels with Grilled Peaches

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Looking for a way to use up that random pork loin and frozen pesto ice cubes you’ve had in your freezer?  Looking for an excuse to buy a bunch of peaches?  No?  Just me?  Well, this is a pretty tasty complete meal anyhow, and it’s a nice opportunity to use the grill outside rather than heating up your whole house with the oven/stove.

 

(Adapted from Eating Well, July/August 2015 Issue)

 

Total Time: 35 Mins

Serves: 4 (2 pinwheels, 2 peach wedges each)

 

Equipment:

Six 12 inch skewers

 

Ingredients:

3/4 cup coarse fresh breadcrumbs

1/2 cup prepared pesto (I used my mustard green pesto I saved in ice cubes)

1 Tb extra virgin olive oil

1 Tb balsamic vinegar

1/4 tsp ground pepper

1/8 tsp salt

1 lb pork tenderloin, trimmed

2 large peaches, quartered

 

1.) Preheat grill to medium.

2.) Combine breadcrumbs and pesto in a small bowl.  (If you use pesto ice cubes, melt them with a quick 30 seconds in your microwave.)  Combine oil, vinegar, pepper in another bowl, set aside.

3.) Lay pork on a large cutting board.  Hold the knife blade parallel to the board, make a lengthwise cut through the center of the meat, but not all the way through so it stays in one piece.  Fold open the meat so it lays flat, cut side up.  Cover it with plastic wrap and pound flat with a rolling pin until it’s about 1/4 inch thick across.  Lay it so one of the length of the original pork loin is in front of you.  Spread the breadcrumb mixture over the pork, stopping 1 inch from the opposite long side.  Starting at the side closest to you, roll up the pork.  Brush top with 1 tablespoon of the oil mixture.

4.) Toss the peaches with the leftover oil mixture.

5.) Slice the pork crosswise into 8 pinwheel slices.  Put 2 pinwheels each on 4 of the 6 skewers.  Make sure pinwheels are 1 inch apart, threading skewers through the meat to keep the pinwheel shape intact.  Be sure to put smaller pinwheels on the same skewers, so the cooking time will be equal.

6.) Slide peaches length-wise on the 2 remaining skewers to ensure skewers go through the skin.

6.) Oil the grill rack by oiling a paper towel and rubbing it over the grill rack.  Place all skewers on the grill, flat side down.  Grill turning once until the peaches are soft and the pork is 145 degrees.  The original recipe says this will be 3-5 minutes for the peaches, 8-10 minutes for the pork, however a few of my larger pork pinwheels took longer, so keep an eye on them.

 

Nutrition: 389 Cal; 21 g Fat (sat 5 g); 70 mg Chol; 19 g Carbs; 30 g Protein; 3 g Fiber; 435 mg Sodium

Weight Watchers Points: 10

Step 2, breadcrumb mixture

Step 2, breadcrumb mixture

Step 3, pounded pork

Step 3, pounded pork

Step 3, spread breadcrumbs

Step 3, spread breadcrumbs

Step 3, rolled pork

Step 3, rolled pork

Step 5, cut pinwheels

Step 5, cut pinwheels

Pesto-Pork Pinwheels with Grilled Peaches

Pesto-Pork Pinwheels with Grilled Peaches

Fish & Vegetable Packet

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This one was a tasty one involving fish and bunch of yummy early summer veggies, but I think some adaptations might make it even better.  I already adapted it a bit since it called for things like asparagus and peppers, which I didn’t have on hand.  I think you can really use whatever veggies you have available and maybe make this different every time.  As for fish, the original recipe calls for anything from salmon to roughy, cod, or tilapia.

Fish & Vegetable Packet

Fish & Vegetable Packet

(Adapted from the Better Homes & Gardens Gas Grill Cookbook)

Prep: 40 Minutes

Grill: 12 Minutes

Serves 2

 

Fish fillets, 1/2 – 3/4 inch thick

1 cup carrots, cut into thin strips

1 summer squash

1 zucchini

1 cup green beans

1/4 cup white wine

1 tsp fresh rosemary, crushed

1 clove garlic, minced

1/8 tsp salt

1/8 tsp black pepper

1 Tb butter or margarine, cut up

White Rice

 
 

1.) Thaw fish if frozen.  Rinse, pat dry with paper towels.

2.) Cut 4 18 x 18 inch pieces of heavy foil.  Place 2 sheets together to form 2 stacks.  Coat one side of each stack with cooking spray.  Divide veggies among stacks of foil.  Top with fish and squash.

3.) In small bowl, combine wine, rosemary, garlic, salt, and black pepper.  Drizzle over fish and veggies, dot with butter.  Bring 2 opposite edges of foil and seal with a double fold.  Enclose all sides, leaving space for steam to build.

4.) Preheat gas grill.  Reduce heat to medium.  Place foil packets on grill directly over heat.  Cover and grill until fish flakes easily with a fork and veggies are crisp-tender.  (Allow 12-14 minutes per 1/2 inch thickness of fish.  Serve with hot white (or brown) rice.

 

Nutrition: 518 cal; 22 g total fat (8g sat fat); 91 mg chol; 294 mg sodium; 43 g carb; 6 g fiber; 32 g protein.

Weight Watcher’s Points: 13 (based on counts above); 8 (based on 1/2 cup rice and other ingredient modifications