• 1 pound pork tenderloin
  • 6 slices bacon
  • 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
  • 1 cup pecans, finely chopped
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper

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

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