Mediterranean Elk Pinwheels
My colorful tenderloin pinwheel is fast cooking and visually stunning stuffed with a medley of Mediterranean flavor, roasted red peppers and cheese.
Servings: 4
Ingredients
- 2 lb elk tenderloin
- 1 cup Mediterranean olive bruschetta or olive tapenade
- 1/2 cup roasted red bell pepper strips
- 6 provolone cheese slices
- 1 1/2 tsp dried Greek oregano
- 1 tsp kosher salt
- 1 tsp coarse black pepper
- 2 tbsp extra virgin olive oil
- 6 butcher's twine (12 inch long pieces)
Instructions
- Place the tenderloin lengthwise on a cutting board. Holding your knife horizontal to the cutting board, make a cut along the middle side, being sure not to cut all the way through. Open the meat like a book. Set the meat between two pieces of plastic wrap and pound to roughly ½” thick with the flat side of a meat mallet.
- Season the meat with Greek oregano, kosher salt and coarse black pepper. Arrange the provolone cheese slices on the meat. Spread the Mediterranean olive bruschetta or olive tapenade over the cheese and then top with the roasted red bell pepper strips. Roll the meat up lengthwise and set on a piece of plastic wrap rolling tightly to hold its pinwheel shape. Refrigerate for 1 hour.
- Preheat oven to 425 degrees and set a 12” cast iron skillet in the oven.
- Remove the meat from the plastic wrap. Using 6 (12-inch long) pieces of butcher’s twine, evenly space, about 1” to 1 ½” inches, and tie the meat to secure. Cut any excess twine. Cut 6 individual meat pinwheels between each piece of twine.
- Carefully remove the preheated cast iron skillet from the oven. Set the individual pinwheels in the hot skillet and drizzle with olive oil. Return to the oven and roast for 25-30 minutes or until a thermometer registers 130-135 degrees. Remove from oven and set aside to rest for 5 minutes.
- Remove the twine and serve alongside a green salad and your favorite side dish.