A trend seems to be developing here…

by zydecopaws on February 28, 2010

Another day, another recipe ignored. Those darn pork pinwheels from Nibble Me This keep invading my thoughts and once again I set out to do something similar without hardly any of the same ingredients on hand.

What I did get was an inspiration from one of our own favorites, Teriyaki Strips. So, armed with a package of pork tenderloin and a refrigerator full of nothing resembling Greek fillings, I set out to abuse yet another recipe. The tenderloins were cut into long strips and marinated for about 30 minutes in a mixture of soy sauce, brown sugar, and Yoshida’s gourmet sauce.


Wine was left out of the marinade, as I had other plans for it. It was used to reconstitute some dried mango that was chopped into small pieces, and joined some chopped pineapple and cream cheese on the strips of marinated pork. A few fresh cilantro leaves were tossed on top, and the strips were rolled up and secured with toothpicks.


Bubba Ho-Keg was prepped for indirect cooking (I really like that BGE plate setter) and heated up to about 450°F. Grilled carrots were on the menu tonight, and went on the grill about the time I started assembling the pork roll-ups. The pork went on the grill for about 15 minutes, then received a bath in the remaining marinade and stayed on for about 5 more minutes to finish up.


A little foo-foo green salad mix (you know, the stuff people call weeds if it grows in their lawn) and dinner was served.


I have to admit that this came out a lot better than I initially thought it would; I had a heck of a time keeping the fillings in the pork when I was rolling it up. Having said this, I would definitely use the combinations of seasoning and fillings again, but maybe next time a different technique to put it all together. About the only change I would make would be to add something with a little kick; perhaps some cayenne sprinkled on the inside, or maybe even chop some jalapeno peppers and add them to the stuffing.

Who knows, maybe next time I make these I might even follow my own recipe…

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