Pecan-Crusted Pork Tenderloin Pinwheels

Saturday, June 13, 2009

Last night we had one of the best meals ever! We made the Pecan-Crusted Pork Tenderloin Pinwheels out of my new Big Bob Gibson's BBQ Book. These were fantastic! They were easy to put together and I really liked the Carolina Mustard Sauce on this. We both thought these would be great for a cookout diner party. We will be making these again soon!

Pecan-Crusted Pork Tenderloin Pinwheels
from Big Bob Gibson's BBQ Book p. 73
1 pork tenderloin
6 bacon strips
Carolina Mustard Sauce (I used Sticky Fingers sauce)
1 cup finely chopped pecans
1 tsp salt
1/2 tsp 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 pinwheel medallion. Secure with two toothpicks.

Set aside one 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 medallions on the grill over medium-high heat 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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1 comment

  1. I guess you posted this before I started reading your blog or I just missed it. I got to cook with Chris Lilly last May and made 5 recipes from his book, but this was not one of them. We did make it ourselves later and LOVED it.