Preheat grill to medium or broiler to high. Combine breadcrumbs
and pesto in a small bowl. Combine oil, vinegar, pepper and salt in
a medium bowl; set aside.
Lay pork on a large cutting board. Holding the knife blade flat,
parallel to the board, make a lengthwise cut through the center
of the meat, stopping short of the opposite edge so it remains in
one piece. Open as you would a book. Cover with plastic wrap.
With a meat mallet or rolling pin, pound to an even 1/4-inch
thickness. With a long side closest to you, spread the
breadcrumbs mixture over the port, stopping 1 inch from the
opposite edge. Starting at the side closest to you, roll up the
pork. Brush with tablespoon of the oil mixture (set aside the rest)
Slice the pork crosswise into 8 pinwheel slices. Put 2 pinwheels
each on four 10 to 12 inch skewers, about 1 inch apart,
threading the skewers through the meat to keep the pinwheel
shape intact. (put the smaller and pieces on the same skewer;
they'll cook more quickly and may be done before the bigger
pieces.) Toss peaches with the reserved oil mixture; thread onto
the remaining two skeres.
Oil the grill rack. Place all the skewers on the grill, arranging the
pork skewers flat-side down. Grill turning once, until the peaches
are soft and pork registers 145 degrees on an instant read
thermometer. 3 to 5 minutes for the peaches, 8 or 10 minutes for
the pork.
Serving
Suggestions
May want to add more pesto. Breadcrumbs may dry it out too much. Experiment a little with the portions.
Originally Submitted
8/24/2015
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