Pork, Sausage, Spinach, and Onion Pinwheel

This dish wins major points for presentation, as well as for meaty goodness. It is a great main course for when company comes over; it can serve quite a few hungry guests, and even though it looks impressive, the preparation is not difficult at all. I served my pinwheels with baked sweet potatoes topped with coconut oil for a well-rounded dinner, and still had plenty of leftovers for lunch the next day.

1 2-3lb pork tenderloin
1 lb sausage
1 medium onion, chopped
4 cloves garlic, minced
1 10oz package frozen spinach, thawed with the water squeezed out
1 tsp sage
Salt and pepper to taste

Begin by browning your sausage in a large skillet. Remove the sausage to a large mixing bowl, and leave the fat in the skillet to sauté your onion and garlic. Once the onion has begun to caramelize remove it to the mixing bowl and add in your spinach, sage, salt, and pepper. Mix until everything is well combined. Now would also be a good time to preheat your oven to 250.

Now you will need to butterfly your pork tenderloin. Cut it lengthwise, cutting almost, but not completely, through the meat. Flatten the roast, then perform the same cut on each of the two sides. Bring your knife back to the center crease and start cutting outward, parallel to the cutting board, being sure not to cut completely through the meat. Unfold your meat, which should now resemble a relatively flat rectangle. If you wish, you can flatten the meat out even more using a meat mallet, but I found this step to be entirely unnecessary.

Evenly spread the stuffing over the top of your pork. Now you need to roll your roast. You want the roast to be as long as possible, so select the longest side and beging tightly roling the pork onto itself. Place your roll seam side down and tightly tie with kitchen twine in three or four locations to make sure that it stays together. Season with salt and pepper and spread a little bit of olive oil evenly over the top, then place in your roasting pan.

Cooking time can vary. I prefer to cook the roast for a good 3 hours and then bump up the heat at the end. The lower heat and longer cooking time creates a super moist roast. A higher temperature will cook the roast much more quickly, but will also dry it out. The only important thing to remember is that the internal temperature must reach 160 – a good thermometer will tell you exactly when your pork is done. When it reaches 160 immediately remove it from the oven and allow it to rest for about 10 minutes. This is a very important step; if the pork does not get the chance to rest the juices will run out, and you will miss a lot of the flavor and moisture.

When you are ready to serve, cut the pork in sections with a sharp knife. Allowing the pork sufficient time to cool will also facilitate this beautiful roll effect. If you cut it too soon the roast will not hold together. And of course be sure to remove all the pieces of twine before serving – nobody wants a surprise mouthful of string.

I am sharing this recipe at Hunk of Meat Monday, Menu Monday, Tuesday’s Tasty Tidbits, Tasty Tuesday, Tuesdays at the Table, Delectable Tuesday, Totally Tasty Tuesday, Traditional Tuesday, What’s Cooking Wednesday, What’s On The Menu Wednesday, Women Living Well Wednesday, Works for Me Wednesday, Foodie Friday, Fresh Food Friday, Fat Camp Friday, Domestically Divine, T Time, Delicious Dishes, the Ultimate Recipe Swap, Food Friday, Friday Potluck, Gallery of Favorites, Primal Cave, and the Hearth and Soul Blog Hop.

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13 Responses to Pork, Sausage, Spinach, and Onion Pinwheel

  1. Looks delicious. Wow, it’s making me hungry! 😉

  2. maria says:

    this looks very yummy. I love finding new recipes that are healthy. I’m having a link party on my blog today and I’d love for you to add this idea if you have the time. Thanks for sharing, Maria

  3. Alea Milham says:

    What a great combination of flavors. I love the addition of spinach to your pin wheel – it add color, flavor, and nutrients. Thanks for sharing this recipe with the Hearth and Soul Hop.

  4. Sanghamitra says:

    It looks so yummy. Great recipe. Thanks for sharing. Hope to see you on my blog:)

  5. OH this looks SO good – Yum-O!!!! Thanks for sharing!

  6. Pingback: Pork, Sausage, Spinach, and Onion Pinwheel | Cooking Healthy Foods

  7. maiylah says:

    oh my…mouth-watering! and love the color of that sweet potato! so vibrant!

    thanks so much for sharing over at Food Friday!
    enjoy the rest of the week!

  8. My goodness, I can almost smell how delicious that would be just from looking at the picture! This is definitely going on the menu here in my home. 🙂 Visiting from Friday Potluck! I would love it if you stopped by my blog to say hi!

    Mandi at boredombustingmommy.blogspot.com

  9. Miranda says:

    Definitely a plus on the presentation! Thanks for linking up to Fat Camp Friday. Hope you enjoyed your weekend, see you next time!

  10. What a great tutorial on how to make a pinwheel. Takes lots of patients for me to do. Looks fantastic. Great flavor combos. Thanks for linking up to Hunk of Meat Monday.

  11. What a beautiful dish – I love the pinwheel effect and it sounds so delicious too! Thank you for sharing the recipe with the Gallery of Favorites.

  12. Thanks so much for linking up to What’s On the Menu Wednesday. This looks really good. I can’t wait to give it a try.

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