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.