Pork Pinwheels with Herbed Gorgonzola souffle’.

Pork Pinwheels with Herbed Gorgonzola Souffle’

20120513-143938.jpg Ingredients

  • 4 large center cut pork chops about 1 inch thick
  • 2 8 oz packages cream cheese
  • 2 whole eggs
  • 3/4 cup gorganzola cheese
  • 2 tsp minced garlic
  • 2 full green onions
  • Cavenders Greek seasoning (or favorite pork seasoning)
  • 4 Campari tomatoes
  • Salt and pepper

Using a sharp knife, remove any fat from sides of porkchops. Carefully spiral slice the porkchops into a long strip about 1/8 inch thick. (each porkchop will be making two pinwheels) You should end up with a strip of pork about 36inches long. Cut strips in half until you have stripsapproximately 18 inches long.

Season pork strips with Cavenders or your favorite pork seasoning andsets aside.

20120513-150845.jpgCut the cream cheese into chunks anto place in a food processor. Add the 2 eggs and garlic. If the Gorgonzola is in a block break it up and add it to the mix. Roughly chop and add the green onions. Blend until almost smooth.

Take the Campari tomatoes and cut them in half using the flower or other decorative technique.

Preheat the oven to 350 degrees.

Tear tin foil into approximately 5 inch squares.  Take 1 square and place it on your working surface.  Spray the tin foil with cooking spray.

Take one of the seasoned pork strips and layer about 4 inches of one end with the Gorgonzola mixture.  Stand that section on one end and make a circle about the size of your Campari tomatoe flowers.  Fill the center hole of the pinwheel with the Gorgonzola mixture and begin winding the pinwheel layering about 1/4 to 1/8 inchmixture between each layer.

Once you have wound your pinwheel to the end use a toothpick spear to hold the pinwheel together during baking. Place a tomatoe flower and press it into the center so it partially covered by the porkchop. Sprinkle the tomatoe with salt and pepper.

As you complete each pinwheel place it and the tin foil square on a baking sheet.  Once you have all 8 pinwheels completed, place the baking sheet in the oven and cook for 25-30 minutes.  

While the pinwheels are cooking, carmelize the onion slices until they are a medium brown.  Set aside.

When the pinwheels look like they are just about cooked, turn the oven on broil and brown until the tips of the tomatoe flower and the souffle are browned.

Pull the pinwheels from the oven, remove the foil and plate them. Top with strings of the carmelized onions.


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