Pecan-Crusted Pork Tenderloins with Carolina Sauce
Description
Pork tenderloin sliced lengthwise into six thin strips, each wrapped in bacon and rolled into a spiral pinwheel, brushed with a honey-mustard-bourbon Carolina sauce, coated in seasoned chopped pecans, and grilled over medium-high heat for 6–8 minutes per side. A showstopping presentation with a spectacular combination of flavors.
Ingredients
Instructions
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Cut pork lengthwise into six ÂĽ-inch slices. Each slice should be roughly the same size and shape as a bacon strip.
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Place a slice of bacon on each pork slice. Starting at one end, roll up tightly into a spiral. Secure with two toothpicks.
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Combine mustard, honey, cider vinegar, brown sugar, Worcestershire, and hot pepper sauce. Reserve 1 cup for serving. Brush remaining sauce over pork rolls.
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Combine pecans, salt, and pepper in a small bowl.
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Cut each secured roll in half to form two pinwheels (12 total). Secure ends with skewers. Coat each pinwheel in the pecan mixture.
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Grill over medium-high heat (375–400°F) for 6–8 minutes per side until pork is slightly pink in the center.
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Drizzle reserved sauce over pinwheels to serve.
Nutrition Facts
Servings 12
- Amount Per Serving
- Calories 310kcal
- % Daily Value *
- Total Fat 18g28%
- Saturated Fat 4g20%
- Cholesterol 65mg22%
- Sodium 380mg16%
- Total Carbohydrate 16g6%
- Dietary Fiber 1g4%
- Sugars 12g
- Protein 22g44%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
Use water-soaked wooden skewers or metal skewers to hold the pinwheels together — they unravel easily on the grill without them.
Reserve 1 cup of the Carolina sauce before brushing to serve alongside the finished pinwheels.
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