Today is Submarine-Hero-Hoagy-Grinder Day. Want to know why this sandwich has so many names? Click here for the history.
Pork, the other white meat
Remember, this is also National Pork Month. A key ingredient in all but a vegetarian Submarine sandwich is the meat – and pork is widely used in the creating of Italian coldcuts. Cooking Examiner has discovered a fairly simple to prepare, but elaborate to serve Fall Appetizer which elegantly takes the place of a Submarine-Hero-Hoagy-Grinder, and is much prettier to eat in company. You don’t have to put a napkin around your neck and lean over the table to consume Pork Pinwheels. This appetizer, enhanced with a Garlic Mayonnaise sauce which gives it the ultimate Italian touch, reveals a flavorful filling peeking out from the swirled slices of pork.
- 2 pork tenderloins (3/4 pound each)
- 1 large whole garlic bulb
- 2 teaspoons + 4 tablespoons olive oil, divided
- 1/2 cup mayonnaise
- 1 to 3 teaspoons milk (optional)
- 3 medium leeks (white portion only), thinly sliced
- 1 cup fresh parsley, minced
- 1/4 cup Parmesan cheese, freshly grated
- 1 tablespoon fresh thyme, minced or 1 teaspoon dried thyme
- 1/4 teaspoon Kosher salt
- 1/4 teaspoon freshly-ground black pepper
- 1/4 cup walnuts, chopped
- Remove the papery outer skin from the garlic (do not peel or separate the cloves).
- Cut top off garlic bulb.
- Brush with 2 teaspoons olive oil.
- Wrap bulb in heavy-duty foil.
- Bake at 425 degrees for 30-35 minutes or until softened.
- Cool for 10-15 minutes.
- Squeeze softened garlic into a small bowl, mash until smooth.
- Stir in mayonnaise and milk if needed to achieve a creamy consistency.
- Cover and refrigerate for at least 3 hours.
- In a large skillet, sauté leeks in 1 tablespoon olive oil until tender, remove from heat.
- In a food processor, combine the parsley, Parmesan cheese, thyme, salt, and pepper.
- While processing, gradually add the remaining oil until creamy.
- Add walnuts and leek mixture, coarsely chop. Set aside.
- Make a lengthwise slit in each tenderloin to within 1/2 inch of the opposite side.
- Place plastic wrap on working surface; open tenderloins so they lie flat; cover with plastic wrap.
- Flatten to 3/4-inch thickness; remove plastic wrap from surface of tenderloins.
- Spread leek mixture to within 1 inch of edges.
- Roll up from a long side; tie with kitchen string in several places to secure.
- Place tenderloins, seam sides down, on a rack in a shallow roasting pan, discarding remaining plastic wrap.
- Bake, uncovered, at 325 degrees for 45-55 minutes or until a meat thermometer reads 160 degrees.
- Let stand for 15 minutes.
- Cover and refrigerate.
- When pork is cool, discard string; cut pork into 1/2-inch slices.
- Serve with garlic mayonnaise.
Yield: about 2 1/2 dozen pinwheels.
Recipe from Taste of Home: the New Appetizer (a Reader’s Digest book)
We like to purchase pork tenderloins from the butcher shop in Cosentino’s Market, 2666 S. Bascom Avenue, San Jose. Also, check out their produce department for the veggies called for in this recipe.
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