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 (375-400�F.) 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 |