Shelly's Recipe

CAROLINA PORK TENDERLOIN PINWHEELS

Category: Roasts/Tenderloins - Pork

Carolina Sauce
3/4 cup prepared mustard
1/2 cup honey
1/4 cup cider vinegar
2 tbsp ketchup
2 tbsp firmly-packed brown sugar
2 tsp Worcestershire sauce
1 tsp hot pepper sauce

1 (2-pound) pork tenderloin roast *
8 slices thin-sliced bacon
1 cup coarsely chopped pecans
1 tsp coarse salt
1/2 tsp coarsely ground black pepper

*If you partially freeze the pork, it is easier to cut into slices.

Prepare Carolina Sauce; set aside. Preheat oven to 350. Cut pork tenderloin lengthwise into eight 1/4 inch slices (slices should be just a little larger than the shape of the bacon - trim if necessary). Place a slice of bacon on top of each pork slice. Starting at one end, roll up pork/bacon into a spiral; secure with 2 to 3 wooden toothpicks. Brush Carolina Sauce over each of the pinwheels; reserving remaining sauce.

On a pie plate, combine pecans, salt, and pepper. Roll each pinwheel in the pecan mixture to coat. Place pinwheels onto a rack in a shallow baking pan. Bake, uncovered, approximately 30 minutes or until a meat thermometer inserted into thickest part of the roast registers 155 degrees. Remove from oven and transfer onto a cutting board; let pinwheels stand 10 to 15 minutes before serving (meat temperature will rise 5 to 10 degrees after it is removed from the oven). Transfer onto a serving platter and drizzle with Carolina Sauce over the pinwheels. Makes 4 servings of 2 pinwheels each.

Carolina Sauce: In a small bowl, combine mustard, honey, cider vinegar, ketchup, brown sugar, Worcestershire sauce, and pepper sauce.