Pecan-Crusted Pork Tenderloin Pinwheels with Carolina Mustard Sauce
These pinwheels were developed in the kitchens at Big Bob Gibson Bar-B-Q as part of a campaign for the National Pork Board. This is not your typical "low and slow" barbecue recipe, but rather an "ode to pork," a direct-grilled recipe that features both pork tenderloin and pork bacon. Add some pecans and a traditional Carolina mustard sauce and you have an appetizer or entree with true Southern flair.
Wood Pellet Flavor -Apple, Pecan
In a small bowl, combine all the Carolina Mustard Sauce 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.
- Cut the tenderloin lengthwise into 6 long strips approximately ¼ 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 (a gas grill set up for smoking will also work). 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.
- Serve and enjoy!