Pork Pinwheels
I’ve made plenty of steak pinwheels and salmon pinwheels, but our recent trip to Spain inspired me to take on a new version: pork pinwheels. This pork pinwheel recipe is a take on classic steak pinwheels with Ibérico pork. It’s unique, super easy to make and so freakin’ delicious. The combination of speciality pork, which I got from Campo Grande, and the jamón slices make for an absolute flavor bomb. Table of Contents Why You’ll Love Pork PinwheelsPork Pinwheels IngredientsWhy Ibérico Pork Is So SpecialThis sauce is FYR!How to Make Pork PinwheelsPrepping the PinwheelsGrilling Pork PinwheelsServing the Pork PinwheelsWhat to Serve with Pork PinwheelsFor More PinwheelsLeftovers and ReheatingFAQsFlavor X Fire & FOOD X FirePork Pinwheels Recipe Why You’ll Love Pork Pinwheels Pork Pinwheels Ingredients Why Ibérico Pork Is So Special This sauce is FYR! How to Make Pork Pinwheels Prepping the PinwheelsGrilling Pork PinwheelsServing the Pork Pinwheels Prepping the Pinwheels Grilling Pork Pinwheels Serving the Pork Pinwheels What to Serve with Pork Pinwheels For More Pinwheels Leftovers and Reheating FAQs Flavor X Fire & FOOD X Fire Pork Pinwheels Recipe Why You’ll Love Pork Pinwheels Campo Grande’s Ibérico pork has developed a reputation as the “Wagyu of pork.” And I’m here to tell you it’s for real: the marbling on the secreto steaks is absolutely out of this world. The flavor is unreal, and the pork comes out incredibly juicy and tender. If you thought pork tenderloin was as good as it gets, you need to try these pork steaks. Given how amazing this pork is, I couldn’t resist adding more Spanish flavors to these pork pinwheels. The jamón slices and manchego cheese inside the pinwheels are better than any bacon strips I could have added. Jamón is like prosciutto, but a little drier and has a more intense pork flavor. Then, our mojo verde sauce cuts the richness thanks to herbs, garlic and vinegar. Looking for more pork ideas, like pork chops? I’ve got plenty! Check out my Tomahawk Pork Chops Recipe, Honey Sriracha Pork Chops and this epic Pork Crown Roast! Pork Pinwheels Ingredients Steak: We’ll use Ibérico secreto steaks, ideally from Campo Grande. Pinwheels: Inside the pork roll, we’ll layer jamón slices, grated Manchego cheese, minced garlic, chopped parsley and kosher salt. Mojo Verde: Finally, we’ll top each pinwheel medallion with a sauce made of chopped parsley, olive oil, white wine vinegar, minced garlic and lemon juice. Steak: We’ll use Ibérico secreto steaks, ideally from Campo Grande. Pinwheels: Inside the pork roll, we’ll layer jamón slices, grated Manchego cheese, minced garlic, chopped parsley and kosher salt. Mojo Verde: Finally, we’ll top each pinwheel medallion with a sauce made of chopped parsley, olive oil, white wine vinegar, minced garlic and lemon juice. Why Ibérico Pork Is So Special Spain is part of the Iberian Peninsula, and southern Spain is home to the black Iberian pig. These pigs roam free in the region’s natural forest and eat mostly acorns. That diet gives the meat a really interesting nutty flavor. Plus, black Iberian pigs are bred to contain a higher fat content than other pig breeds, so the meat is super tender and juicy. Secreto steaks are a unique cut from the Iberian pig. The name comes from it being a “secret” cut, because it’s hidden near the shoulder. Get stoked for life This sauce is FYR! an all-new line created for live fire cooking Born from a deep passion for food and flavor. Whether you’re grilling in the backyard or live fire cooking around the world, we have what you need to transform every meal into an adventure. How to Make Pork Pinwheels Prepping the Pinwheels First, lay your 2 Ibérico secreto steaks on a cutting board, then cover them with parchment paper or plastic wrap. Using a heavy mallet or food mallet, hammer the meat until it is less than ½” thick. Next, add a layer of sliced jamón, followed by chopped parsley, minced garlic and grated Manchego cheese. You’ll need about 15 to 18 jamón slices in long strips, 1/2 cup chopped parsley, 1/2 cup minced garlic and 1 cup grated Manchego cheese to make all your pork pinwheels. To create the pinwheel, roll the pork up lengthwise. Secure the roll with two strings of butcher twine. Then, use a sharp knife to slice between the strings and make two separate pinwheels. Slather with oil on the outside and generously season with kosher salt. Repeat this process with the rest of the pork for all of the pinwheels. Grilling Pork Pinwheels When you’re ready to cook, preheat your grill for high heat cooking (around 400 degrees Fahrenheit). Add your pinwheels to the grill, closer to the coals, to sear each side for 1 minute per side or until they have developed a nice crust. Once they have a nice crust on the outside, pull the grill grate up, keeping the pinwheels over the coals but no as close to them so that they cook slower. Keep them there and flip as need until they reach an internal temperature of 145 degrees (about 10-15 minutes more). When the pork pinwheels are done, pull them off and let them rest for 10 minutes. Serving the Pork Pinwheels In a small bowl, mix together the ingredients for the mojo verde sauce: 1 cup chopped parsley, 1/2 cup olive oil, 1/4 cup white wine vinegar, 2 tablespoons minced garlic and juice from one lemon. Top each meat pinwheel with some of the mojo verde sauce. Slice your pork pinwheels, serve with the reserved sauce and enjoy! What to Serve with Pork Pinwheels Your favorite tapas sides would be great with these pork pinwheels, so feel free to embrace your inner Spaniard for the meal. Some roasted or fried potatoes would be absolutely fantastic, and you could round things out with grilled asparagus, roasted Brussels sprouts or blistered shishito peppers. For More Pinwheels Leftovers and Reheating If you’ve got leftovers of these pork pinwheels, they store and reheat with no problem. Store them in an airtight container in the fridge for 3-4 days. When you’re ready to dig in the next time, just reheat them over medium heat on the grill inside some aluminum foil with a little broth or beer in it to keep the pinwheels juicy and tender. FAQs How can I find secreto steak? It might be tough to find secreto steak at your local grocery store, but I’ve had great luck with the products from Campo Grande. You can shop curated boxes of Ibérico pork, build your own box and earn rewards. Once you try the secreto steak, you’ll know it’s worth it! What’s a good substitute for secreto steak? If you can’t find secreto steak, pork skirt steak is your best bet. I wouldn’t recommend pork loin because it doesn’t have the same fat marbling. What can I substitute for jamón? Prosciutto is an easy substitute here. If you go this route, you could also use grated Parmesan or pecorino cheese instead of the Manchego for a more Italian flavor. Get The Cookbooks! Flavor X Fire & FOOD X Fire By Derek Wolf All the major tastes—salty, sour, sweet, bitter, and umami—are explored in depth, along with an investigation of other components you should consider when it comes to flavor, such as aroma, heat, and texture. Steak: ▢ 2 Iberico Secreto Steaks ideally from Campo Grande▢ Kosher Salt ▢ 2 Iberico Secreto Steaks ideally from Campo Grande ▢ Kosher Salt Pinwheels: ▢ 15-18 Jamon Slices▢ 1 cup Manchego Cheese grated▢ ½ cup Minced Garlic▢ ½ cup Chopped Parsley▢ Kosher Salt as needed▢ Oil as needed ▢ 15-18 Jamon Slices ▢ 1 cup Manchego Cheese grated ▢ ½ cup Minced Garlic ▢ ½ cup Chopped Parsley ▢ Kosher Salt as needed ▢ Oil as needed Mojo Verde: ▢ 1 cup Chopped Parsley▢ ½ cup Olive Oil▢ ¼ cup White Wine Vinegar▢ 2 tbsp Minced Garlic▢ 1 Lemon juiced ▢ 1 cup Chopped Parsley ▢ ½ cup Olive Oil ▢ ¼ cup White Wine Vinegar ▢ 2 tbsp Minced Garlic ▢ 1 Lemon juiced Lay your pork out on a cutting board and cover it with parchment paper or plastic wrap. Using a heavy mallet or food mallet, hammer the pork until it is less than ½” thick.Next, add a layer of sliced jamon followed by parsley, garlic and grated manchego cheese. Carefully roll the pork up lengthwise to create the pinwheel. Secure the roll with two strings of butcher twine and slice between them to make two separate pinwheels.Slather with oil on the outside and generously season with salt. Repeat this with the rest of the pork for all of the pinwheels.Preheat your grill for direct cooking at high heat temperature (around 400F).Add your pinwheels to the grill, close to the coals for searing. Sear each side for 1 minute per side or until they have developed a nice crust. Once they have a nice crust on the outside, pull the grill grate up (but still directly over the heat). Cook until they reach 145F internal (about 10-15 minutes more). When the pinwheels are done, pull them off and let them rest for 10 minutes.In a bowl, mix together the Mojo Verde Sauce.Top each of your steaks with some of the mojo verde sauce, slice, serve and enjoy! Lay your pork out on a cutting board and cover it with parchment paper or plastic wrap. Using a heavy mallet or food mallet, hammer the pork until it is less than ½” thick. Lay your pork out on a cutting board and cover it with parchment paper or plastic wrap. Using a heavy mallet or food mallet, hammer the pork until it is less than ½” thick. Next, add a layer of sliced jamon followed by parsley, garlic and grated manchego cheese. Next, add a layer of sliced jamon followed by parsley, garlic and grated manchego cheese. Carefully roll the pork up lengthwise to create the pinwheel. Secure the roll with two strings of butcher twine and slice between them to make two separate pinwheels. Carefully roll the pork up lengthwise to create the pinwheel. Secure the roll with two strings of butcher twine and slice between them to make two separate pinwheels. Slather with oil on the outside and generously season with salt. Repeat this with the rest of the pork for all of the pinwheels. Slather with oil on the outside and generously season with salt. Repeat this with the rest of the pork for all of the pinwheels. Preheat your grill for direct cooking at high heat temperature (around 400F). Preheat your grill for direct cooking at high heat temperature (around 400F). Add your pinwheels to the grill, close to the coals for searing. Sear each side for 1 minute per side or until they have developed a nice crust. Add your pinwheels to the grill, close to the coals for searing. Sear each side for 1 minute per side or until they have developed a nice crust. Once they have a nice crust on the outside, pull the grill grate up (but still directly over the heat). Cook until they reach 145F internal (about 10-15 minutes more). Once they have a nice crust on the outside, pull the grill grate up (but still directly over the heat). Cook until they reach 145F internal (about 10-15 minutes more). When the pinwheels are done, pull them off and let them rest for 10 minutes. When the pinwheels are done, pull them off and let them rest for 10 minutes. In a bowl, mix together the Mojo Verde Sauce. In a bowl, mix together the Mojo Verde Sauce. Top each of your steaks with some of the mojo verde sauce, slice, serve and enjoy! Top each of your steaks with some of the mojo verde sauce, slice, serve and enjoy! Why Ibérico Pork is So Special Spain is part of the Iberian Peninsula, and southern Spain is home to the black Iberian pig. These pigs roam free in the region’s natural forest and eat mostly acorns. That diet gives the meat a really interesting nutty flavor. Plus, black Iberian pigs are bred to contain a higher fat content than other pig breeds, so the meat is super tender and juicy. Secreto steaks are a unique cut from the Iberian pig. The name comes from it being a “secret” cut, because it’s hidden near the shoulder. Calories: 419kcal | Carbohydrates: 11g | Protein: 11g | Fat: 38g | Saturated Fat: 11g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 20g | Cholesterol: 33mg | Sodium: 264mg | Potassium: 254mg | Fiber: 2g | Sugar: 1g | Vitamin A: 2059IU | Vitamin C: 51mg | Calcium: 380mg | Iron: 2mg Derek Wolf Derek is the driving force behind Over the Fire Cooking. He started cooking with live fire in 2016 and decided to start a social media page so his friends and family could follow the journey. Fast forward to today and Over the Fire Cooking has spread across multiple platforms with millions now following Derek's fire cooking journey. He's a southern fellow who enjoys everything from classic BBQ to Central and South American inspired dishes. Whatever he's cooking up, it's guaranteed to be so freakin' delicious!