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Pecan-Crusted Pork Tenderloin Pinwheels w/ Carolina Mustard Sauce : Date Added: 27 Jul 2011
Listed in: Appetizers & Snacks

1 pound pork tenderloin
6 slices thin sliced 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 Instructions

Prep Time: 15 minutes
Cook Time: 15 minutes
Serves 6.

1. 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.
2. 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.
3. For Pecan Crust; combine pecans, salt and pepper in small bowl.
4. 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.
5. 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.

Nutrition Information Per Serving: 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 and photo used with permission by the National Pork Board. For more information about pork, visit

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Pecan-Crusted Pork Tenderloin Pinwheels w/ Carolina Mustard Sauce
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