Pork Roast Pinwheels

In the restaurant business, recipes are only half the equation when it comes to making food people enjoy. The other half is presentation.

As the culinary school mantra goes, “People eat with their eyes before their mouths.” As a chef, you are always thinking of new and interesting ways to plate the food so that it will be unique.

For this recipe, I took an ordinary pork loin and dressing and combined them in a way that should delight your family. And it is really simple and fast to do.

All you need is a boneless pork loin, about 3 lb.

Using a chef’s knife, make a horizontal cut across the loin about 3/4 of the way down, leaving enough meat to act as a hinge, then open it up.

The make another horizontal cut across the top 1/2 of the loin, again leaving enough meat for a hinge, and open it up again. What you have now is one flat peice of pork loin.

Now simply take your pre-cooked stuffing (any kind will do) and add a layer on top of the pork loin, trying to stay about 1/2 inch away from the sides.

Then you roll it up like a Ho-Ho.

Use some kitchen twine to truss it.

Spray it with a little pan spray and season it all over with sea salt and fresh cracked black pepper.

Spray a casserole dish and place the roast in the dish.

And roast it off uncovered for one hour at 375F. Let it cool for about 10 minutes before cutting it.

Cut off the twine then cut vertical slices to get pinwheel disks. Stand these up on the plate on top of a small pile of remaining stuffing to emphasize the pinwheels, nap only the bottom with a pan gravy, add a little steamed broccoli, garnish with some chopped parsley and you are done.

What kind of food presentations do you like to use to make your plates look more impressive? Feel free to tell your story in the comments section below. And thanks for looking at my blog!