How to Cook Pork Pinwheels

by Sara Ipatenco

A pork pinwheel is made from a thin piece of pork rolled around any number of ingredients, herbs and spices. Pork pinwheels are an attractive appetizer or can be served as a meal with sides of potatoes and vegetables. The trick to making a pork pinwheel is to flatten the pork loin thin enough to ensure that it cooks evenly. No matter what ingredients you roll into your pork pinwheel, they are sure to delight crowds at your next gathering or your family members at your next meal.

Preheat your oven to 425 degrees Fahrenheit.

Slice the pork loin into one inch thick slices.

Place the pork loin slices between two pieces of plastic wrap and pound to 1/4-inch thickness with a meat mallet.

Remove the flat pork pieces from the plastic wrap, sprinkle with salt and pepper and set aside.

Mix the garlic powder, paprika, dried oregano, dried basil, shredded Parmesan cheese, chopped walnuts, chopped spinach and chopped jarred roasted red peppers in a small bowl.

Spread a small amount of the filling onto each flattened piece of pork.

Roll the pork up tightly, secure with a toothpick and place in a roasting pan that you have sprayed with nonstick cooking spray.

Bake the pork pinwheels for 15 to 20 minutes. The internal temperature of a meat thermometer must reach 160 degrees Fahrenheit for your pinwheels to be cooked through.

Remove the pork pinwheels from the oven and transfer to a serving platter. Serve immediately.


  • If you like spicy foods, try stuffing your pork pinwheels with pickled jalapenos, cayenne powder and pepper Jack cheese. Mix and match the herbs and spices you use in your pork pinwheels. Combine your favorite spices with some chopped vegetables, such onions or bell peppers. Replace the dried herbs with fresh ones if you have them available. Nuts are a nutritious filling and you can substitute the walnuts with other varieties, such as pecans, pistachios or almonds.


  • "The Best Recipes from America's Food Festivals"; James O. Fraioli; 2007
  • "American Heart Association Low-Fat, Low-Cholesterol Cookbook"; American Heart Association; 2005

Photo Credits

  • Tom Grill/Photodisc/Getty Images

About the Author

Sara Ipatenco has taught writing, health and nutrition. She started writing in 2007 and has been published in Teaching Tolerance magazine. Ipatenco holds a bachelor's degree and a master's degree in education, both from the University of Denver.