How To make Pork Pinwheels with Roasted Garlic Mayonnaise

3 leeks

thinly sliced
1 tbsp olive oil
1 c snipped parsley
2 tbsp snipped fresh thyme or 1tsp dried thyme
1/4 c Parmesan or Romano cheese :

grated
1/4 tsp salt
1/4 tsp pepper
3 tbsp olive or cooking oil
1/4 c chopped walnuts
2 12oz pork tenderloins
Roasted Garlic Mayonnaise: 1 med garlic clove
2 tsp olive oil
1/2 c light mayonnaise
In a medium skillet cook leeks in the 1 tbsp olive oil til tender; remove from heat.
In a blender container or food processor boel combine parsley, thyme, Parmesan or Romano cheese, salt and pepper. Cover and blend or process with several on-off turns till finely chopped. With the machine running, gradually add the 3 tbsp oil; blend or process to consistency of soft butter. Add leeks and nuts; process with several on-off turns till coarsely chopped. Set aside.
Remove fat and paper-thin membranes from surface of tenderloins. Use a sharp knife to cut each tenderloin lengthwise to, but not through, opposite side. Cover one tenderloin with clear plastic wrap. using the flat side of a meat mallet and working from center to edges, pound the tenderloin to a 12x8-inch rectangle. Remove wrap; repeat with the remaining tenderloin.
Sprinkle tenderloins lightly with additional salt and pepper. Spread half the parsley mixture evenly over each tenderloin to within 1 inch of edges. Roll up each tenderloin from a short side. Tie rolls with string, if necessary. Insert a meat thermometer in center of one tenderloin. Place meat, seam side down, on a rack in a shallow roasting pan.
Roast, uncovered, in a 325