Pecan-Crusted Pork Tenderloin

Pecan-Crusted Pork Tenderloin

  • TOTAL PREP TIME30 minutes
  • SERVINGS6
  • DEGREE OF DIFFICULTYEasy

Ingredients

  • 1 pound pork tenderloin
  • 6 slices thin sliced bacon
  • 3/4 cup mustard
  • 1/2 cup honey
  • 1/4 cup cider vinegar
  • 2 tablespoons ketchup
  • 1 tablespoon brown sugar
  • 2 teaspoons Worcestershire Sauce
  • 1 teaspoon hot pepper sauce
  • 1 cup pecans finely chopped
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
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Preparation

Cut pork lengthwise into six 1/4-inch slices. Separate slices; place on cutting board (slices should be the size and shape of the bacon). Place a slice of bacon on each pork slice. Starting at one end, roll up into a spiral. Secure with 2 wooden toothpicks.

For Carolina Mustard Sauce; combine mustard, honey, vinegar, catsup, brown sugar, Worcestershire sauce and hot pepper sauce in medium bowl. Reserve 1 cup of the sauce until ready to serve. Brush remaining sauce over pork. 

For Pecan Crust; combine pecans, salt and pepper in small bowl.

Cut each pork spiral in half to form 2 pinwheels (12 total) and the secure ends with water-soaked wooden skewers or metal skewers. Coat each pork spiral with pecan mixture.

Grill pinwheels on the rack of an uncovered grill directly over medium-high heat (375-400 degrees F.) until pork is slightly pink in center, 6-8 minutes on each side until internal temperature on a thermometer reads 145 degrees F, followed by a 3-minute rest time.  To serve, drizzle reserved sauce over pinwheels.

Serves 6.

Recipe by Chris Lilly for National Pork Board

 

Condray Family

Meet the Condray Family

Clifton, Kansas

I started in the pig business through the FFA program in 1968. My brother was in high school and I was a seventh-grader when we purchased our first pigs. After graduating high school, I returned home and took over the small farm my family owned.

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