Cajun Pork Pinwheels Recipe

Using sharp knife, cut lengthwise slit down center of 1 pork tenderloin almost to, but not through, bottom of tenderloin. Open tenderloin so it lies flat; cover with plastic wrap. Working from the center to edges, lightly pound tenderloin with flat side of meat mallet or rolling pin until about 1/4 inch thick; remove plastic wrap. Repeat with remaining tenderloin. Season with salt and pepper, cover with platic wrap and place in fridge Heat oven to 325 degrees F.

Heat oil in large skillet over medium heat. Add red bell pepper, onion, celery, thyme, garlic, red pepper and paprika; cook about 5 minutes or until vegetables are tender; stirring frequently.

Take flattend pork tenderloins out of the fridge. Spread vegetable mixture evenly over each flattened tenderloin to within 1 inch of edges. Starting with shortest side, roll up; secure edges of each roll with toothpicks or tie each with string.

In small bowl combine fennel seed and lemon zest; press mixture onto top and sides of each tenderloin roll.

Place rolls seam-side down on rack in shallow pan. Roast for about 45 minutes or until meat thermometer registers 155 degrees F.

Let rolls stand 5 minutes. Remove toothpicks or string and slice.