Instructions

1. Place the pork tenderloin on a cutting board. Using a sharp knife, slit the tenderloin lengthwise. Cut nearly -- but not quite -- through the bottom of the tenderloin. Open the slit tenderloin like a butterfly so it lays flat, then cover the meat with plastic wrap, parchment paper or waxed paper.

2. Pound the meat lightly with a meat mallet, skillet or rolling pin. Pound the meat to an even thickness of about 1/4 inch. Pounding tenderizes the meat by breaking down the connective tissues and ensures that the meat cooks evenly.

3. Chop onion, celery and red pepper into 1/2-inch chunks. Cover the bottom of a heavy skillet with vegetable oil, then heat the oil until it is hot, but not smoking. Place the vegetables in the hot oil along with your choice of seasonings such as ground red pepper, garlic salt and paprika.

4. Saute the vegetables until they are slightly tender but not mushy -- about two minutes. (Ref. 4)

5. Spread the sauteed vegetable filling evenly over the tenderloins to about 1 inch from the edges of the meat.

6. Roll the tenderloins from the short side; secure each roll with a toothpick. You can also tie the rolled tenderloins with a piece of butcher's string. Press additional seasoning, such as lemon pepper seasoning and crushed fennel seeds, into the meat, if desired.

7. Place a roasting rack in a shallow baking pan. Arrange the pork rolls, seam-side down, on the rack.

8. Roast the pinwheels in an oven preheated to 160 degrees Fahrenheit for about 45 minutes, or until a digital, instant-read meat thermometer inserted into the thickest part of the meat registers 145 F.

9. Allow the pinwheels to stand for 3 minutes. Remove the butcher's string or toothpicks; slice the pinwheels and serve.