Pecan-Crusted Pork Tenderloin Pinwheels with Carolina Mustard Sauce

Ingredients for Pecan-Crusted Pork Tenderloin Pinwheels with Carolina Mustard Sauce

• 1 pork tenderloin

• 6 bacon strips

• Carolina Mustard Sauce

• 240ml finely chopped pecans

• 1 teaspoon salt

• 1/2 teaspoons black pepper

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 240ml 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 204°C) 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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While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.