Pecan-Crusted Pork Tenderloin Pinwheels with Carolina Mustard Sauce

Recipe from


15 minutes prep, 15 minutes cook


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.


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

Recipe Detail