Pecan-Crusted Pork Tenderloin Pinwheels With Carolina Mustard Sauce
Serves: 3
Meagan Lindgren
1 January 1970
Based on User reviews:
43
Spice
52
Sweetness
49
Sourness
39
mins
Prep time (avg)
5.1
Difficulty
Ingredients:
Directions:
1
Cut the tenderloin lengthwise into 6 long strips approximately 1/4 inch thick
2
Lay the slices on a cutting board; they should be the same size and shape as the bacon strips
3
Place a strip of bacon on top of each piece of tenderloin
4
Starting at one end, roll the tenderloin into a pinwheel medallion
5
Secure with two toothpicks
6
Set aside 1 cup of the Carolina Mustard Sauce and apply remaining sauce to the outside of the pinwheels
7
Stir together the pecans, salt, and pepper, and coat the tenderloin pinwheels with the pecan mixture
8
Cut each of the pinwheels through the equator to make two thin pinwheel medallions
9
Build a charcoal and/or wood fire for direct grilling
10
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
11
Serve with the reserved sauce drizzled over each pinwheel
12
Cut the tenderloin lengthwise into 6 long strips approximately 1/4 inch thick
13
Lay the slices on a cutting board; they should be the same size and shape as the bacon strips
14
Place a strip of bacon on top of each piece of tenderloin
15
Starting at one end, roll the tenderloin into a pinwheel medallion
16
Secure with two toothpicks
17
Set aside 1 cup of the Carolina Mustard Sauce and apply remaining sauce to the outside of the pinwheels
18
Stir together the pecans, salt, and pepper, and coat the tenderloin pinwheels with the pecan mixture
19
Cut each of the pinwheels through the equator to make two thin pinwheel medallions
20
Build a charcoal and/or wood fire for direct grilling
21
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
22
Serve with the reserved sauce drizzled over each pinwheel