Pecan Crusted Pork Tenderloin Pinwheels

This is the recipe Fred fixed tonight.  It's really very good!  And it was no trouble at all to make--- Fred did it all!

This recipe came from Big Bob Gibson's BBQ Book, Recipes and Secrets From a Legendary Barbecue Joint


PECAN CRUSTED PORK TENDERLOIN PINWHEELS

1 pork tenderloin
6 bacon strips
Carolina Mustard Sauce (see below)
1 cup finely chopped pecans
1 tsp. Salt
½ tsp. Black pepper

Cut tenderloin lengthwise into 6 long strips about ¼” thick. They should be about the same size as the bacon strips. Place a strip of bacon on top of each piece of the tenderloin and roll into a pinwheel medallion.  Secure with two toothpicks.

Set aside 1 cup of the sauce and brush the outside of the pinwheels with the rest. Stir together the salt, pepper and pecans and coat the pinwheels with this mixture.  Then slice the pinwheels through the equator to make two thin pinwheel medallions.

Grill the pinwheels over medium high heat 7-8 minutes on each side or until meat is done.  Serve with remaining sauce.

CAROLINA MUSTARD SAUCE

¾ cup prepared mustard
½ cup honey
¼ cup apple cider vinegar
2 T. ketchup
1 T. brown sugar
2 tsp. Worcestershire sauce
1 tsp. Hot sauce

Mix well.

The meat has a really good smokey flavor from the grill and the bacon.  The bacon keeps the tenderloin from drying out and the sauce is neither too sweet nor too vinegary

We decided that the next time Fred makes this recipe he's going to put the bacon on the outside and chop the pecans really fine and put them on the inside too.  The bacon was done, but not real crisp and the larger sized pieces of pecans fell off while the meat was on the grill.