Pecan-Crusted Pork Pinwheels with South Carolina Mustard Sauce

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Pecan-Crusted Pork Pinwheels with South Carolina Mustard Sauce
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Rating: 
Makes: 1 servings adjust

Directions

Ingredients

  • 3⁄4 cup Yellow Mustard
  • 1⁄2 cup Honey
  • 1⁄4 cup Apple Cider Vinegar
  • 2 tablespoons Ketchup
  • 1 tablespoon Brown Sugar
  • 2 teaspoons Worcestershire Sauce
  • 1 teaspoon Hot Sauce

Step 1

MUSTARD SAUCE: In a small bowl, combine all of the 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 two weeks.

Ingredients

  • 1 Pork Tenderloin
  • 6 strips Bacon, preferably peppered bacon
  • Bamboo Skewers, soaked in water for 30 minutes prior to use

Step 2

Cut the tenderloin lengthwise into 6 long strips approximately 1/4 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 skewers.

Ingredients

  • 1 cup Pecans, finely chopped
  • 1 teaspoon Salt
  • 1⁄2 teaspoon Black Pepper

Step 3

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 center to make two thin pinwheel medallions.
 

Step 4

Light one chimney full of charcoal. When all the charcoal is lit and covered with gray ash, pour out and spread the coals evenly over the charcoal grate. Place the medallions on the grill 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.
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