Fareway Italian Pork Pinwheels are an impressive and tasty appetizer that is sure to wow your guests! These savory pinwheels combine thin slices of pork tenderloin stuffed with a flavorful mixture of rice, mushrooms, onions, and Italian seasoning The result is a mouthwatering combination of flavors and textures in every bite

Making these pinwheels at home is easy to do with the right instructions. In this article I’ll provide a step-by-step guide to making perfect Fareway Italian Pork Pinwheels. We’ll go over everything from prepping the pork to assembling and baking these irresistible treats. With just a little time and effort you can have an appetizer that looks and tastes like it came from an upscale restaurant!

Ingredients You’ll Need

To make a batch of about 15-20 pinwheels, you’ll need:

• 1 pound pork tenderloin
• 1⁄4 cup uncooked long grain white rice
• 1 tablespoon olive oil
• 8 ounces mushrooms, finely chopped
• 1 small onion, finely chopped
• 2 cloves garlic, minced
• 1⁄4 cup chicken broth
• 1⁄4 cup grated Parmesan cheese
• 2 tablespoons chopped fresh parsley
• 1 teaspoon Italian seasoning
• Salt and pepper to taste

You’ll also need toothpicks, plastic wrap, a meat mallet or rolling pin, and a baking sheet. Having all the ingredients and tools ready will make assembling the pinwheels much easier.

Step 1 – Pound and Season the Pork

Start by slicing the pork tenderloin lengthwise to create two long, thin pieces. Place each piece between two sheets of plastic wrap. Use a meat mallet or rolling pin to gently pound the pork pieces to about 1⁄4 inch thickness.

Remove the pork from the plastic wrap and season both sides with salt and pepper. Set aside.

Pounding the pork thin will enable you to roll it up easily around the filling later on. Seasoning adds flavor right from the start.

Step 2 – Cook the Rice

While the pork is pounding, start on the rice. Bring 1⁄2 cup water to a boil in a small saucepan. Add the rice, then reduce heat to low, cover, and simmer for about 20 minutes until tender. Remove from heat and let stand, covered, for 5 minutes. Fluff with a fork.

Cooking the rice ahead of time cuts down on the prep time later on. Letting it stand after cooking allows the grains to separate and achieve the perfect texture.

Step 3 – Cook the Filling

In a large skillet, heat the olive oil over medium heat. Add the mushrooms and onion. Cook, stirring occasionally, for 5-7 minutes until soft. Add the garlic and cook for 1 minute more.

Stir in the cooked rice, chicken broth, Parmesan, parsley and Italian seasoning. Cook just until heated through, then remove from heat.

Cooking the vegetables in olive oil and then adding the broth and seasonings infuses the whole filling mixture with flavor,

Step 4 – Assemble the Pinwheels

Lay the pounded pork pieces on a clean work surface. Spread half of the filling mixture over each piece of pork, leaving a 1 inch border on all sides.

Starting from one short end, tightly roll up each piece of pork. Place the rolls seam side down and use toothpicks to hold them together.

Placing the filling slightly off-center will allow you to roll the pork up into a nice spiral shape. Using toothpicks prevents the rolls from unravelling.

Step 5 – Bake the Pinwheels

Place the pork rolls seam side down on a lightly greased or foil-lined baking sheet. Bake at 400°F for 25-30 minutes until the pork registers 160°F on a meat thermometer.

Baking first with the seam down creates a sealed edge that prevents the filling from leaking out. Roasting to 160° ensures the pork is cooked through but remains juicy.

Step 6 – Slice and Serve

After baking, remove the toothpicks from the pork rolls and transfer them to a cutting board. Let rest for 5 minutes before slicing crosswise into 1⁄2 inch pinwheels.

Arrange the pinwheels on a serving platter and season again lightly with salt and pepper if desired. Serve warm alongside your favorite dipping sauces.

Letting the rolls rest after baking allows the juices to redistribute so the meat stays moist when sliced. Cutting into individual pinwheels gives you built-in portion control.

Cooking Tips for Perfect Pinwheels

With this easy step-by-step guide, you can make restaurant-worthy Fareway Italian Pork Pinwheels at home. For the best results, keep these additional tips in mind:

• Choose pork tenderloin rather than loin. The tenderloin is more cylindrical which makes it easier to slice and roll.

• Chill the rolled pork for 30 minutes before baking if time allows. This helps them hold their shape better.

• For an extra kick of flavor, brush the rolled pork with olive oil or pesto before baking.

• Bake at a high temp to crisp the outside. Brushing with egg wash makes the outside even more golden.

• If pinwheels come loose while baking, simply push the filling back in with a spoon.

• Let pinwheels rest after baking so the filling sets. This makes them easier to slice.

• For smaller appetizer portions, slice pinwheels into 1-inch rounds rather than 1⁄2 inch.

• Customize the filling with your own favorite flavors like sun-dried tomatoes, spinach, or feta cheese.

With its combination of flavors and textures, Fareway Italian Pork Pinwheels make an easy yet impressive appetizer or party food. Prepared properly and baked to perfection, they look and taste like they came straight from an upscale Italian restaurant. Impress your friends and family at your next gathering with these mouthwatering baked pinwheels.