Peaches n Cream Pork Pinwheels
Jump to Recipe
When I look at a meat pinwheel, I found myself wondering about the first person who thought to hammer out a piece of pork or beef, then roll it up for cooking. No matter who it was, the resulting presentation is a feast for the eyes. Peaches n cream pork pinwheels are no exception.
They are juicy, tender, and colorful. They take a little time to put together, but the end result is worth it. Every bite explodes with rich flavors. And, since you cut it in ½” coins, you can toss leftovers on bread the next day for a sandwich.
All About Brie
The Peaches n Cream Pork Pinwheels recipe calls for brie as a filling and a topper. Brie is a pale cheese with a white rind. It’s made from cow’s milk and has a soft consistency. The longer Brie ages, the more potent it becomes. It can, however, overripen. If you open a package of Brie and it smells heavily of ammonia, it’s gone bad.
Flavor Notes
Buttery, earthy, a little fruity, and mild. Similar to Camembert
Ingredients (Serves 6)
- 3 lb pork loin
- 2 fresh peaches
- ¼ cup fresh basil (give or take)
- Cuso’s Hot Honey BBQ Rub
- Brie (plain or herbed)
- Honey
- Bourbon barbecue sauce
OPTIONS
Instead of using butcher’s twine, you could make a bacon weave for this recipe. Replace barbecue sauce with peach preserves.
Instructions
- Slice the peaches, leaving the skin, ¼” thick.
- Put them on the grill and cook until you have lightly browned grill marks.
- Prepare the pork loin (you’ll need a meat hammer).
- Butterfly the meat using a Chef’s knife.
- Place it on a large cutting board and pound it out evenly, fat side down.
- Treat both sides with barbecue rub.
- Lay the peaches evenly on the loin.
- Slice brie, and top the peaches with it.
- Gently roll the meat away from you, keeping it as tight as possible.
- Secure in 3-4 places with butcher’s string, so everything stays put while you’re cooking.
- Smoke the pork at 225 for 2.5-3 hours (internal temperature 140F).
- Rest the meat for 10 minutes.
- Serve in ½” thick medallions.
PitMaster’s Memo
If you’re not familiar with butterflying your pork loin, you’ll need a sharp boning-style knife. Put the fat side up. Make a lengthwise cut into the loin, but be careful not to cut through it. Leave about ½-1” at the bottom uncut. Open the roast using both hands (place them as if you were holding an open book). From here, you go on to pound the pork with a meat mallet until you achieve an even thickness.
Sides
- Baked cinnamon apples
- Stuffing
- Steamed Cauliflower
- Smoked Deviled Eggs
- Cheesy potatoes
- Garlic-lemon green bean
- Farro walnut salad
From the Bar
- Peach Bellini
- Peach lemonade
- Fuzzy Navel
- Bourbon
- Sprite
- Brandy
