Ingredients
Equipment
Method
- Butterfly pork tenderloin lengthwise. Pound to even thickness. Season inside with salt, pepper, garlic powder, and paprika.
- Mix cream cheese, mozzarella, bacon bits, and garlic. Spread filling evenly over the inside, leaving 1/2 inch on all edges.
- Roll tightly into a log. Tie with butcher's twine every 2 inches. Slice between each tie to create pinwheels.
- Sear pinwheels flat-side down in hot oil, 2-3 minutes per side until golden brown.
- Transfer to 375°F oven. Cook until internal temperature reaches 145°F, about 12-18 minutes. Rest 3-5 minutes.
- Mix butter, garlic, and parsley. While hot, spoon compound butter over each pinwheel and let it melt down.
Notes
Use your hands to spread filling: Even coverage in under a minute. A spoon pushes filling around unevenly.
Roll tight: Loose rolls create air pockets and pinwheels that fall apart during searing.
Probe the meat, not the filling: Cream cheese reads hotter than the pork. Pull at 145°F in the thickest part of the meat.
Don't skip the sear: The golden crust locks in the filling and adds concentrated flavor the oven alone can't produce.