GRILLED PORK PINWHEELS
½ medium red onion sliced thinly
1 jalapeno seeded and sliced thinly
1 each red, orange and yellow sweet pepper sliced thinly
Sauté above vegetables in a tablespoon of butter still soft, set aside.
1 teaspoon garlic powder
1 teaspoon onion powder
1 ½ teaspoons of cumin
1 ½ teaspoon of paprika
1 teaspoon chili powder
Dash of cayenne pepper
½ teaspoon black pepper
1 teaspoon salt
Combine and set aside. While holding pork tenderloin slice knife length wise through meat, but don’t cut all the way through. Open pork like a book and pound flat with a mallet till tenderloin is about ¼ to 3/8” thick. Sprinkle both sides with rub mixture, place onion and pepper mixture across top of pork and roll up tightly. Secure tenderloin with butchers twice every 2 inches. Slice in between the twine, sear over hot coals, remove from direct heat and finish cooking till done.