Recipe Details

Pecan-Crusted Pork Tenderloin Pinwheels with Carolina Mustard Sauce

Prep Time: 15 minutes
Cook Time: 15 minutes
Servings: 6

FOR ROASTS, CHOPS and TENDERLOINS

Cook to 145 F with 3 minute rest

Ingredients

1 pound pork tenderloin
6 slices bacon

Carolina Mustard Sauce:

3/4 cup mustard
1/2 cup honey
1/4 cup cider vinegar
2 tablespoons ketchup
1 tablespoon brown sugar
2 teaspoons Worcestershire sauce
1 teaspoon hot pepper sauce

Pecan Crust:

1 cup pecans, finely chopped
1 teaspoon salt
1/2 teaspoon black pepper

Cooking Directions

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. 

For Pecan Crust; 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 until internal temperature on a thermometer reads 145 degrees F, followed by a 3-minute rest time.  To serve, drizzle reserved sauce over pinwheels.

Serves 6.

Recipe by Chris Lilly for National Pork Board

Serving Suggestions

Chris Lilly from Big Bob Gibson Bar-B-Q created this tenderloin dish. Serve with Beet, Walnut and Blue Cheese Salad and baked beans. You can also use these medallions as part of an appetizer buffet.

Nutrition Information

Calories: 388 calories
Protein: 22 grams
Fat: 22 grams
Sodium: 945 milligrams
Cholesterol: 57 milligrams
Saturated Fat: 4 grams
Carbohydrates: 33 grams
Fiber: 3 grams

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About the Cut: Tenderloin

The tenderloin comes from the full pork loin. As the name indicates, the tenderloin is one of the most tender cuts of pork. Typically, pork tenderloin weighs between ¾ and 1 ½ pounds.


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About the Cooking Method: Grilling

There are two ways to grill pork based on the size of the cut:

  • Direct heat, where food is placed directly over the heat source, is ideal for small cuts like kabobs, tenderloin, burgers and chops.
  • Indirect heat, where food is placed on the grill rack away from the coals or gas burners, is good for large cuts like loin roasts, ribs, shoulder and fresh ham.

COOKING BASICS:
Direct Heat

Arrange hot coals evenly on the fire grate of the grill or use all gas burners. Place pork directly above the heat source. Follow suggested cooking times, turning once during cooking.

Indirect Heat

Bank hot coals on both sides of the fire grate, on one side of the grill or in a ring around the perimeter. For gas grills, pre-heat and then turn off any burners directly below where the food will go. Place pork on the grill so it is not directly over any coals or gas burners and close grill hood. Follow suggested cooking times until pork is done. The heat circulates inside the grill, so turning the pork is not necessary.


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Tips and Tricks

Buying, Handling & Storage Tips

Sealed, prepacked fresh pork cuts can be kept in the refrigerator 2 to 4 days.  If you do plan on keeping the raw, fresh pork longer than 2 to 3 days before cooking it, store it well-wrapped in the freezer.


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Butcher's Tips

Pork tenderloin makes an elegant entrée for a small dinner party but also can be roasted or grilled whole for quick weeknight dinner. When sliced crosswise (like a loaf of French bread), the resulting medallions also may be sautéed.


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pecan crusted
by steve 04/22/2011
 awesome