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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|Serving Size: 1 Serving (232g)|
|Recipe Makes: 6|
|Calories from Fat: 278 (59%)|
|Amt Per Serving||% DV|
|Total Fat 30.9g||41 %|
|Saturated Fat 6.4g||32 %|
|Monounsaturated Fat 15.7g|
|Polyunsanturated Fat 6.4g|
|Cholesterol 67.6mg||21 %|
|Sodium 1250.5mg||43 %|
|Potassium 648.5mg||17 %|
|Total Carbohydrate 29g||9 %|
|Dietary Fiber 4.2g||17 %|
|Sugars, other 24.8g|
|Protein 23.6g||34 %|
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Calories per serving: 473
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