Prepare an outdoor grill for direct grilling and preheat it to 400°F. When your grill is almost to temp, place your GrillGrates on and allow them to preheat.

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 each piece of tenderloin. Starting at one end, roll tenderloin into a pinwheel medallion. Secure with two toothpicks.

For the mustard sauce, in a small bowl, combine the mustard, honey, apple cider vinegar, ketchup, brown sugar, Worcestershire, and hot sauce. Reserve 1 cup of the sauce. Apply remaining sauce to the outside of the pinwheels.

In a small bowl, combine the pecans, salt, and pepper. Coat the tenderloin pinwheels with the pecan mixture. Cut each of the pinwheels through the equator to make two thin pinwheel medallions.

Put the medallions on the GrillGrates and cook and cook until the internal temperature reaches 145°F, about 7 to 8 minutes on each side. Serve with the reserved sauce drizzled over each pinwheel.