Pecan-Crusted Pork Tenderloin Pinwheels with Carolina Mustard Sauce

Pork
Pecan-Crusted Pork Tenderloin Pinwheels with Carolina Mustard Sauce Recipe
12
30

Description

Chris Lilly from Big Bob Gibson Bar-B-Q created this tenderloin dish. Serve with Beet, Walnut and Blue Cheese Salad and baked beans. You can also use these medallions as part of an appetizer buffet.

Ingredients

  • 1 pound pork tenderloin
  • 6 slices bacon
  • 3/4 cup mustard
  • 1/2 cup honey
  • 1/4 cup cider vinegar
  • 2 tablespoons ketchup
  • 1 tablespoon brown sugar
  • 2 teaspoons worchestershire
  • 1 teaspoon hot pepper sauce
  • 1 cup pecans (finely chopped)
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper

Directions

  1. Cut pork lengthwise into six 1/4-inch slices. Separate slices; place on cutting board (slices should be the size and shape of the bacon). Place a slice of bacon on each pork slice. Starting at one end, roll up into a spiral. Secure with 2 wooden toothpicks.
  2. For Carolina Mustard Sauce; combine mustard, honey, vinegar, catsup, brown sugar, Worcestershire sauce and hot pepper sauce in medium bowl. Reserve 1 cup of the sauce until ready to serve. Brush remaining sauce over pork.
  3. For Pecan Crust; combine pecans, salt and pepper in small bowl.
  4. Cut each pork spiral in half to form 2 pinwheels (12 total) and the secure ends with water-soaked wooden skewers or metal skewers. Coat each pork spiral with pecan mixture.
  5. Grill pinwheels on the rack of an uncovered grill directly over medium-high heat (375-400 degrees F.) until pork is slightly pink in center, 6-8 minutes on each side until internal temperature on a thermometer reads 145 degrees F, followed by a 3-minute rest time. To serve, drizzle reserved sauce over pinwheels.
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