Pecan-Crusted Pork Tenderloin Pinwheels with Carolina Mustard Sauce

Pecan-Crusted Pork Tenderloin Pinwheels with Carolina Mustard Sauce

Ready in 45 minutes

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

Top-ranked recipe named "Pecan-Crusted Pork Tenderloin Pinwheels with Carolina Mustard Sauce"

4 avg, 2 review(s) 100% would make again

Ingredients

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1 pound whole pork tenderloin
6 slices bacon
Carolina Mustard Sauce
3/4 cup Prepared mustard
1/2 cup Honey
1/4 cup Cider vinegar
2 tablespoons Catsup
1 tablespoon Brown sugar
2 teaspoons Worcestershire Sauce
1 teaspoon bottled hot pepper sauce
1 cup finely chopped pecans
1 teaspoon Salt
1/2 teaspoon Black Pepper; ground

Original recipe makes 6

Servings  

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

Credits

Added on Award Medal
Verified by stevemur
Calories Per Serving: 473 Get detailed nutrition information, including line-by-line nutrition insights?  Try BigOven Pro for Free for 14 days!

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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 4 years ago
Republished with permission, National Pork Council [I posted this recipe.]
tyson 8 years ago
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