Grilled Pork Pinwheels with Fennel Salsa

 

1 T. plus 2 tsp. good-quality olive oil

1 bulb fennel, tops removed and base chopped into 1/2-inch pieces

1 large sweet red bell pepper, peeled and cut into 1/2-inch squares

3 cloves garlic, minced

1 medium onion, cut into 1/2-inch pieces

1 cup cooked black beans, drained

2 fresh jalapeno chiles, seeds and veins removed and finely chopped

3/4 tsp. salt or to taste

2 (about 1-lb.) pork tenderloins, trimmed

1 tsp. lemon zest

1 sprig fresh thyme, minced, or 1 tsp. dried thyme

Freshly ground black or white pepper

 

Heat 2 T. of the olive oil in a heavy skillet over medium heat. Add fennel and cook, stirring occasionally, until slightly soft, 3 to 5 minutes. Add bell pepper, garlic and onion and cook about 3 minutes or until they begin to soften. Remove skillet from heat and stir in beans and chiles. Add salt if desired. Using a sharp knife, slice each tenderloin in half lengthwise, cutting almost to the opposite side. Flatten out between 2 sheets of plastic wrap and pound with a mallet or rolling pin until each becomes uniformly thin, about ¼ inch thick. Preheat grill to medium or 350F (175C). Place rack 4 inches above heat. Divide fennel mixture between the tenderloins, spreading it to within 1 inch of edges of each. Roll each and tie with kitchen twine. Brush each rolled tenderloin lightly with remaining oil. Sprinkle each with lemon zest, thyme and black pepper. Place on rack and sear each side, turning after about 10 minutes. Cover grill and cook about 10 minutes or until pork reaches an internal temperature of 160F (70C) or until meat in center is white, firm and juicy, not pink and soft. Let stand at least 5 minutes for juices to settle, then slice and serve. Makes 6 to 8 servings.