Had to share this recipe that we had for dinner tonight!! It was very good!
ingredients
1 pork tenderloin
6 bacon strips (I omitted the bacon)
1 cup finely chopped pecans
1 teaspoon salt
1/2 teaspoon black pepper
Preparation:
Cut the tenderloin lengthwise into 6 long strips approximately 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.
Set aside 1 cup of the Carolina Mustard Sauce and apply remaining sauce to the outside of the pinwheels. Stir together the pecans, salt, and pepper, and coat the tenderloin pinwheels with the pecan mixture. Cut each of the pinwheels through the equator to make two thin pinwheel medallions.
Build a charcoal and/or wood fire for direct grilling. Place the medallions on the grill over medium-high heat (375 to 400°F) and cook for 7 to 8 minutes on each side or until the edges of the bacon start to crisp. Serve with the reserved sauce drizzled over each pinwheel.
Carolina Mustard Sauce
ingredients
3/4 cup prepared yellow mustard
1/2 cup honey
1/4 cup apple cider vinegar
2 tablespoons ketchup
1 tablespoon brown sugar
2 teaspoons Worcestershire sauce
1 teaspoon hot sauce
preparation
In a small bowl, combine all the ingredients and mix well. Make at least 24 hours prior to usage for best flavor. Store refrigerated in a tightly covered jar for up to 2 weeks.
For Desert I cooked the Greek Yogurt Cheesecake I had pinned on Pinterest!! It was actually really good too. Definitely good if you're wanting low-fat sweet! I topped with strawberries.
Until Next Time,
Averie
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