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Carolina Pork Tenderloin Pinwheels
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Don't forget to check out my Carolina Pork Tenderloin Pinwheels dinner menu which includes this wonderful Carolina Pork Tenderloin Pinwheels.Carolina Pork Tenderloin Pinwheels Carolina Sauce (see recipe below) Prepare Carolina Sauce; set aside. Preheat oven to 350 degrees F.
*If you partially freeze the pork, it is easier to cut into slices. 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°F. 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 pinwheel each. Carolina
Sauce: In a small bowl, combine mustard, honey, cider vinegar, ketchup, brown sugar, Worcestershire sauce, and pepper sauce. |