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.
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.
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.
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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
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!
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.
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.
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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.
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Next, add a layer of sliced jamon followed by parsley, garlic and grated manchego cheese.
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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.
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Slather with oil on the outside and generously season with salt. Repeat this with the rest of the pork for all of the pinwheels.
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Preheat your grill for direct cooking at high heat temperature (around 400F).
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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.
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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).
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When the pinwheels are done, pull them off and let them rest for 10 minutes.
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In a bowl, mix together the Mojo Verde Sauce.
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Top each of your steaks with some of the mojo verde sauce, slice, serve and enjoy!
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
