Pecan-Crusted Pork Tenderloin Pinwheels with Carolina Mustard Sauce
A Scrumptious Dish from Down South"Chris Lilly of Big Bob Gibson's came up with this recipe for Tyson. I'm allergic to pecans so I made it without them and it came out awesome! I also used a coarse ground mustard. It helps to have your tenderloin partially frozen when you cut it into the strips." - swibirun
Yield: 6 Ready in 45 minutes
favorite of 24 people 15 people want to try
Verified by stevemur
|1 poundwhole pork tenderloin|
|Carolina Mustard Sauce|
|3/4 cupPrepared mustard|
|1/4 cupCider vinegar|
|1 tablespoonBrown sugar|
|2 teaspoonsWorcestershire Sauce|
|1 teaspoonbottled hot pepper sauce|
|1 cupfinely chopped pecans|
|1/2 teaspoonBlack Pepper; ground|
Pecan-Crusted Pork Tenderloin Pinwheels with Carolina Mustard Sauce Preparation
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.
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. Combine pecans, salt and pepper in small bowl.
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.
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. To serve, drizzle reserved sauce over pinwheels.
Republished with permission, National Pork Council
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