Recipe

Pecan-crusted Pork Tenderloin Pinwheels With Carolina Mustard Sauce Recipe

Add Step-by-Step Photos	Peetabear / All my dishes 5 months ago this recipe looked and sounds so good... i loved the bacon rolled inside the pork.. and anything with pecans catches my attention...this can be served as a dinner or as appetizers.... the recipe and photo are courtesy of Epicurious \| May 2009 Prep:25m Cook:15m Servings:6	Peetabear
	grilled pecan crusted pork rolls mustard sauce

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Ingredients

• 1 pork tenderloin

• 6 bacon strips

•

• 1 cup finely chopped pecans

• 1 teaspoon salt

• 1/2 teaspoon black pepper

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• Carolina Mustard Sauce

• 3/4 cup prepared yellow mustard

• 1/2 cup honey

• 1/4 cup apple cider vinegar

• 2 tablespoons ketchup

• 1 tablespoon brown sugar

• 2 teaspoons Worcestershire sauce

• 1 teaspoon hot sauce

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In a small bowl, combine all the ingredients and mix well. Make at least 24 hours prior to usage for best flavor. Store refrigerated in a tightly covered jar for up to 2 weeks.

yield: 1 3/4 cups

Directions

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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