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PECAN CRUSTED PORK TENDERLOIN PINWHEELS

BÖEN CALIFORNIA PINOT NOIR

YIELDS

4-6 Servings

COOKING METHOD

Direct heat

COOKING TIME

16 Minutes

Carolina Mustard Sauce

  • 3/4 cup prepared mustard
  • 1/2 cup honey
  • 1/4 cup apple cider vinegar
  • 2 tablespoons ketchup
  • 1 tablespoon brown sugar
  • 2 teaspoons Worcestershire
  • 1 teaspoon hot sauce
  • 1 pork tenderloin
  • 6 bacon strips
  • 1 cup finely chopped pecans
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper

DIRECTIONS

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.
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