Pecan Encrusted, Pork Tenderloin and Bacon Pinwheels
This is one of my dad's creations. Sorry, not one of the brethren. Dad's not all that tech savvy. He does email and now a little facebook, but no forums, so I thought I would put it up here since we put it on the site yesterday. These were a modified Chris Lilly recipe. Mr. Lilly has a great BBQ book, I highly recommend.
Here's the content from my Pappy:
These pinwheels are a great appetizer or entrée and have been permanently added to my list of favorites. Thanks to Chris Lilly and Big Bob Gibson Bar-B-Q for the inspiration of this classic southern recipe with a slight Grillin Fools twist. I highly recommend you picking up his grill book. Prep is simple, as you will see, and not very time consuming.
Here’s what you’ll need to create this recipe that will really impress your dinner guests.
1 pork tenderloin
5-6 bacon strips (depending on how thick the tenderloin is)
Carolina mustard sauce (recipe to follow)
1 cup pecans, finely chopped
1 tsp salt
1/2 tsp black pepper
Makes 10-12 appetizers.
Here I’m trimming some fat and silver skin off the pork tenderloin: http://grillinfools.com/wp-content/u...inwheels-2.jpg ***Editor’s Note ~ This step isn’t really necessary. The silver skin on a pork tenderloin is not tough like beef And as lean as the tenderloin is, some would argue to leave the fat on to add flavor. But we’ll be adding bacon so we’ll have all the fat and flavor we need. But dad is a stickler for it looking trim and neat and thus he cleaned the cut up before we sliced it***
1 1/4 cup honey mustard
1/4 cup apple cider vinegar
2 tbsp ketchup (not shown)
1 tbsp brown sugar
1 tsp hot sauce
Makes 1 3/4 cups. http://grillinfools.com/wp-content/u...20-600x398.jpg
In a small bowl combine all ingredients well. For best flavor make 24 hours ahead. It will keep in the fridge up to 2 weeks. Set aside about half of the sauce for drizzling and dipping later.
To recap this effort the bacon/tenderloin combination was very good. The spinach variety added color but no real flavor enhancement. The basil version rocked our world with not only added color for the presentation but super flavor. If you love basil, this is the way to go.
Going forward I would grill this again but will also experiment with other herbs as well as pistachios, cashews, or almonds perhaps. More possibilities come to mind—utilizing chicken with crushed cashews and an orange sauce. I could go on, but try the original and let us know your results. This could be a great Super Bowl party appetizer!
01-03-2012 12:07 PM
those look fantstic.
01-03-2012 12:18 PM
Oh, I am definitely making these! Have you thought about the possibility of putting a little bit of cheese in there somewhere? Very delicious looking! :thumb:
01-03-2012 12:23 PM
Terry The Toad
01-03-2012 12:31 PM
Nice post... and the pinwheels look fantastic!
01-03-2012 12:37 PM
Fan-Farking-Tastic!:clap: That is awesome.
Big George's BBQ
01-03-2012 02:58 PM
That looks really good
01-03-2012 03:23 PM
Those look totally awesome. Thanks for the post, recipes and step by step pron. I will definitely have to try this and I see many different possibilites to explore. :thumb:
01-03-2012 07:27 PM
I love it when folks put time into their food, then send me pictures. :)
Good looking grub there!
01-03-2012 08:45 PM
The basil combo is a classic, tried and proven, that IS the way to go! :hungry:
01-03-2012 08:53 PM
nice farkin post! superb!
01-03-2012 10:21 PM
Great change from the norm! Congrats.
01-04-2012 12:12 AM
Genius! Simply... genius! :thumb:
01-04-2012 08:33 AM
I am VERY impressed. Great work!
01-05-2012 10:58 AM
Talking to some folks that make these, particularly our grillin friends in Europe, if you do this, use thinner bacon and thicker pork tenderloin. So, I got six slices out of the loin and probably should've gone with four and thinner bacon. We'll be doing that next.... Well that and I have to find a way to get cheese in them. I'm thinking taking a cheese slicer and slicing off a thin sliver of asiago or romano, some sort of hard cheese that won't just ooze completely out.