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)
Six 12 inch skewers
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