Pecan-Crusted Pork Tenderloin Pinwheels with Carolina Mustard Sauce

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6 Servings
Pork American
Winter Fall Bake Main Dish American Pork Dinner Summer Sweet

1 1-pound whole k tenderloin
6 slices thin sliced on
Carolina tard Sauce
3/4 cup prepared tard
1/2 cup ey
1/4 cup er vinegar
2 tablespoons sup
1 tablespoon wn sugar
2 teaspoons cestershire sauce
1 teaspoon bottled hot per sauce
1 cup finely chopped ans
1 teaspoon t
1/2 teaspoon ground black per

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


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