Pork Grilling Recipes
Pork Tenderloin Pinwheels Recipe
BBQ and Barbecue Recipes
 

Pork Tenderloin Pinwheels with Carolina Mustard Sauce

1 pound whole pork tenderloin
6 slices thin sliced bacon
toothpicks
water-soaked wooden skewers or metal skewers (see application with Sauce
recipe)

Cut tenderloin 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.

Carolina Mustard Sauce

3/4 C. prepared mustard
1/2 C. honey
1/4 C. cider vinegar
2 T. ketchup
1 T. brown sugar
2 tsp. Worcestershire sauce
1 tsp. bottled hot pepper sauce
1 C. finely chopped pecans
1 tsp. salt
1/2 tsp. ground black pepper

Combine mustard, honey, vinegar, ketchup, brown sugar, Worcestershire
and hot pepper sauce in medium bowl. Reserve 1 Cup of the sauce until
ready to serve. Brush remaining sauce over pork rolls. Combine pecans,
salt and pepper in small bowl. Cut each pork roll in half to form 2
pinwheels (12 total) and secure ends with water-soaked wooden skewers or
metal skewers. Coat each pork pinwheel with pecan mixture. Grill
pinwheels on the rack of an uncovered grill directly over medium-high
heat (375-400F.) until pork is slightly pink in center, 6-8 minutes on
each side. To serve, drizzle reserved sauce over pinwheels. Makes 6
servings.

Recipe courtesy The National Pork Board

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