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Instructions |
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Fry bacon about half done, still very limp.
Cut the tenderloin lengthwise into 6 long strips about 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 a pinwheel medallion. Secure with two toothpicks.
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Set aside 1 C of the Carolina Mustard Sauce and appply remaining sauce to the outside of the pinwheels. Stir together the salt, pepper, and pecans. Coat the tenderloins with the pecan mixture. Cut each pinwheel through the equator to make to thin pinwheels.
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Build a charcoal and/or wood fire for direct grilling. Place the medallions on the grill over medium-high heat (375 to 400 degrees) and cook for 7-8 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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Serving
Suggestions |
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can also be served as appetizers for six
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Originally Submitted
8/30/2009
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