Pecan-Crusted Pork Tenderloin Pinwheels with Carolina Mustard Sauce

Pecan-Crusted Pork Tenderloin Pinwheels with Carolina Mustard Sauce
Pecan-Crusted Pork Tenderloin Pinwheels with Carolina Mustard Sauce
Cooking Method: Direct Heat Suggested Wood: Hickory, Pecan These pinwheels were developed in the kitchens at Big Bob Gibson Bar-B-Q as a part of a campaign for the National Pork Board. This is not your typical "low and slow" barbecue recipe, but rather an "ode to pork," a direct-grilled recipe that features both pork tenderloin and pork bacon. Add some pecans and a traditional Carolina mustard sauce and you have an appetizer or entreé with true Southern flair.
  • Preparing Time: -
  • Total Time: -
  • Served Person: Serves: 6
Nut Pork Fourth of July Picnic Super Bowl Father's Day Backyard BBQ Dinner Lunch Meat Bacon Pork Tenderloin Tree Nut Pecan Tailgating Family Reunion Grill Grill/Barbecue Party Sugar Conscious Paleo Dairy Free Wheat/Gluten-Free Peanut Free Soy Free No Sugar Added
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1 cup finely chopped pecans
  • 1 pork tenderloin
  • 6 bacon strips
  • carolina mustard sauce
  • Carbohydrate 3 g(1%)
  • Cholesterol 74 mg(25%)
  • Fat 26 g(41%)
  • Fiber 2 g(7%)
  • Protein 23 g(45%)
  • Saturated Fat 6 g(29%)
  • Sodium 307 mg(13%)
  • Calories 338

Preparation 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 two toothpicks. 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 equator to make two thin pinwheel medallions. Build a charcoal and/or wood fire for direct grilling. Place the medallions on the grill over medium-high heat (375 to 400°F) 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. Big Bob Gibson's BBQ Book by Chris Lilly. Copyright © 2009 by Chris Lilly. Published by Crown Publishing Group. All Rights Reserved. Vice president, executive chef, and partner of Big Bob Gibson Bar-B-Q, Chris Lilly oversees the two company-owned restaurants as well as their new chain of franchises.

Preparation 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 two toothpicks. 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 equator to make two thin pinwheel medallions. Build a charcoal and/or wood fire for direct grilling. Place the medallions on the grill over medium-high heat (375 to 400°F) 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. Big Bob Gibson's BBQ Book by Chris Lilly. Copyright © 2009 by Chris Lilly. Published by Crown Publishing Group. All Rights Reserved. Vice president, executive chef, and partner of Big Bob Gibson Bar-B-Q, Chris Lilly oversees the two company-owned restaurants as well as their new chain of franchises.

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