Pecan Crusted Pork Tenderloin Pinwheels With Carolina Mustard Sauce Recipes

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PECAN-CRUSTED PORK TENDERLOIN PINWHEELS WITH CAROLINA MUSTARD SAUCE



Pecan-Crusted Pork Tenderloin Pinwheels with Carolina Mustard Sauce image

Provided by Chris Lilly

Categories     Nut     Pork     Fourth of July     Picnic     Super Bowl     Father's Day     Backyard BBQ     Dinner     Lunch     Meat     Bacon     Pork Tenderloin     Tree Nut     Pecan     Tailgating     Family Reunion     Grill     Grill/Barbecue     Party     Sugar Conscious     Paleo     Dairy Free     Wheat/Gluten-Free     Peanut Free     Soy Free     No Sugar Added

Yield Serves: 6

Number Of Ingredients 6

1 pork tenderloin
6 bacon strips
Carolina Mustard Sauce
1 cup finely chopped pecans
1 teaspoon salt
1/2 teaspoon black pepper

Steps:

  • Cut the tenderloin lengthwise into 6 long strips approximately 1/4 inch thick. Lay the slices on a cutting board; they should be the same size and shape as the bacon strips. Place a strip of bacon on top of each piece of tenderloin. Starting at one end, roll the tenderloin into a pinwheel medallion. Secure with two toothpicks.
  • Set aside 1 cup of the Carolina Mustard Sauce and apply remaining sauce to the outside of the pinwheels. Stir together the pecans, salt, and pepper, and coat the tenderloin pinwheels with the pecan mixture. Cut each of the pinwheels through the equator to make two thin pinwheel medallions.
  • Build a charcoal and/or wood fire for direct grilling. Place the medallions on the grill over medium-high heat (375 to 400°F) and cook for 7 to 8 minutes on each side or until the edges of the bacon start to crisp. Serve with the reserved sauce drizzled over each pinwheel.

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