Grilled Pork Pinweels


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.

Rub Mixture

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.