pork tenderloin

Butterflied and Stuffed Swift Pork Tenderloins

  • 4 pork tenderloins, butterflied and pounded thin
  • 4 cups baby spinach
  • 1 1/2 cups shredded mozzarella cheese
  • 1 red bell pepper, sliced thin
  • 1 yellow bell pepper, sliced thin
  • 4 tablespoons Midnight Kick seasoning, plus more for coating the outside of the pinwheels
  • Butcher twine for securing the pinwheels
  • 1/2 cup grated parmesan cheese


  1. Preheat your BBQ to medium-high heat, or around 275°F.

  2. Prepare your butterflied pork tenderloins by pounding them with a meat mallet to an even thickness. Season both sides with 4 tablespoons of Midnight Kick seasoning.

  3. Lay one pork tenderloin out flat on a cutting board. Arrange the baby spinach leaves, sliced bell peppers, and shredded mozzarella cheese on top of the tenderloin, leaving a small border around the edge. Sprinkle with grated parmesan cheese.

  4. Starting from one end, roll up the pork tenderloin tightly into a pinwheel shape. Tie the roll with butcher twine to keep it from unraveling. Coat the outside of the pinwheel with Midnight Kick seasoning.

  5. Repeat with the remaining pork tenderloins.

  6. Place the pork tenderloin pinwheels on the BBQ grates and close the lid. Smoke the pinwheel log until they reach an internal temperature of 140°F.

  7. Once the pinwheels are done, remove them from the BBQ and let them rest for 10-20 minutes to allow the juices to redistribute.

  8. slice the pinwheels into rounds. Serve hot and enjoy!




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