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…
{ 9 comments… read them below or add one }
That looks delicious, I was wondering about rolling it up. Nice recipe abuse.
Rolling it up was a real pain. All the fillings kept leaking out the side. The end results were good, and made for nice finger food, but next time around I think I might go back to butterflying the tenderloins whole, stuffing them, then rolling and tying.
I don’t know Paul…this meal seems pretty darned healthy to me. Is there something going on you should tell us? Next thing you know you’ll be substituting meat on the grill for fish! Oh wait…
It’s all about variety. And I still have pulled pork leftovers in the freezer…
That’s true! Gotta mix it up every now and again. Actually, grilled medium rare tuna is one of my favorites. Teriyaki Salmon is awesome too!
Oh, I love the look of these!!!! YES, YEs, YES, going to be trying these soon
Lactose issues so no cream cheese for me! Looked very good anyway.
An easier way would be to butterfly the tenderloin, stuff it, roll it up jelly roll style and THEN slice it into individual pinwheels. I thought about that after making them a second time, but where’s the fun in “easy”?
These look good and I like the flavor choices you made.
Yeah, if it was too easy it would take a lot of the fun out of it. Turns out the teriyaki flavor goes real well with lean pork cuts.