Pecan-Crusted Pork Tenderloin Pinwheels with Carolina Mustard Sauce

Ingredients

Original recipe makes 6

	1 poundwhole pork tenderloin
	6 slicesbacon
	Carolina Mustard Sauce
	3/4 cupPrepared mustard
	1/2 cupHoney
	1/4 cupCider vinegar
	2 tablespoonsCatsup
	1 tablespoonBrown sugar
	2 teaspoonsWorcestershire Sauce
	1 teaspoonbottled hot pepper sauce
	1 cupfinely chopped pecans
	1 teaspoonSalt
	1/2 teaspoonBlack Pepper; ground

Calories Per Serving: 473
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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.

Notes

Republished with permission, National Pork Council

Food Glossary

Learn more about the ingredients in this recipe: whole pork tenderloin bacon Prepared mustard Honey Cider vinegar Catsup Brown sugar Worcestershire Sauce bottled hot pepper sauce finely chopped pecans Salt Black Pepper

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Pecan-Crusted Pork Tenderloin Pinwheels with Carolina Mustard Sauce Reviews

	swibirun 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. 2 years, 11 months, 4 weeks, 1 days, 1 hours, 17 minutes ago
	tyson Republished with permission, National Pork Council [I posted this recipe.] 6 years, 9 months, 1 weeks, 5 days, 5 hours, 31 minutes ago