Kraut Pork Pinwheel Recipes

KRAUT PORK PINWHEEL

Kraut Pork Pinwheel image

This is a recipe that I got from my mother. My DS's absolutely love this recipe - one pinwheel isn't enough. We always have to make two. This is NOT a low fat recipe.

Provided by LARavenscroft

Categories Pork

Time 1h

Yield 5-6 serving(s)

Number Of Ingredients 8

Ingredients

1 lb ground pork
1/2 cup fine dry breadcrumb (I use gluten-free)
1 egg, slightly beaten
1 teaspoon salt
1/2 teaspoon Worcestershire sauce
1 (1 lb) can sauerkraut, drained, and snipped
1/4 cup onion, chopped
5 slices bacon

Steps:

Combine ground pork, crumbs, egg, salt, and worcestershire; mix thoroughly,
On waxed paper, pat meat mixture to a 10 x 7 inch rectangle.
Combine sauerkraut and onion; spread evenly over meat.
Starting with narrow side, roll up meat jelly-roll fashion.
Place loaf in shallow baking dish.
Arrange bacon slices across top.
Bake in moderate oven (350º ) for 40 - 45 minutes.

PORK PINWHEELS

Pork Pinwheels image

A flavorful filling peeks out from the swirled slices of pork. This make-ahead appetizer is enhanced with garlic mayonnaise. More Make Ahead Appetizers »

Provided by Taste of Home

Categories Appetizers

Time 1h25m

Yield about 2-1/2 dozen appetizers.

Number Of Ingredients 15

Ingredients

GARLIC MAYONNAISE:
1 large whole garlic bulb
2 teaspoons olive oil
1/2 cup mayonnaise
1 to 3 teaspoons milk, optional
STUFFING:
3 medium leeks (white portion only), thinly sliced
4 tablespoons olive oil, divided
1 cup minced fresh parsley
1/4 cup grated Parmesan cheese
1 tablespoon minced fresh thyme or 1 teaspoon dried thyme
1/4 teaspoon salt
1/4 teaspoon pepper
1/4 cup chopped walnuts
2 pork tenderloins (3/4 pound each)

Steps:

Remove the papery outer skin from garlic (do not peel or separate cloves). Cut top off garlic bulb. Brush with oil. Wrap bulb in heavy-duty foil. Bake at 425° for 30-35 minutes or until softened. Cool for 10-15 minutes. , Squeeze softened garlic into a small bowl; mash until smooth. Stir in mayonnaise and milk if needed to achieve a creamy consistency. Cover and chill for at least 3 hours., In a large skillet, saute leeks in 1 tablespoon oil until tender; remove from the heat. In a blender, combine the parsley, Parmesan cheese, thyme, salt and pepper. Gradually add the remaining oil; process until creamy. Add walnuts and leek mixture; cover and coarsely chop. Set aside., Make a lengthwise slit in each tenderloin to within 1/2 in. of the opposite side. Open tenderloins so they lie flat; cover with plastic wrap. Flatten to 3/4-in. thickness; remove plastic wrap. Spread leek mixture to within 1 in. of edges. Roll up from a long side; tie with kitchen string to secure., Place tenderloins seam down on a rack in a shallow roasting pan. Bake, uncovered, at 325° for 45-55 minutes or until a thermometer reads 160°. Let stand for 15 minutes. Cover and chill. Discard string; cut pork into 1/2-in. slices. Serve with garlic mayonnaise.

Nutrition Facts : Calories 175 calories, Fat 13g fat (2g saturated fat), Cholesterol 29mg cholesterol, Sodium 128mg sodium, Carbohydrate 3g carbohydrate (1g sugars, Fiber 1g fiber), Protein 10g protein.

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