Recipes Smoke Signals Magazine Welocme Merchandise Associations Purchase Subscription Brethren Banners
Go Back   The BBQ BRETHREN FORUMS. > Discussion Area > Q-talk


Q-talk *ON TOPIC ONLY* QUALITY ON TOPIC discussion of Backyard BBQ, grilling, Equipment and just outdoor cookin' in general, hints, tips, tricks & techniques, success, failures... but stay on topic. And watch for that hijacking.

Thread Tools
Old 01-03-2012, 11:22 AM   #1
Full Fledged Farker
Join Date: 05-08-09
Location: St. Louis
Default 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:

***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***

The Original Grillin Fool, Scott, was recruited to assist with the prep and he’s slicing the tenderloin into ¼ inch strips. Do not attempt this with a dull knife or anything below razor sharp. The goal is to have the tenderloin strips to be about as thick and wide as a piece of thick slab bacon:

It was a bit of a challenge since the tenderloin is boneless and not firm. When I repeat this recipe I’ll place the tenderloin into the freezer long enough to stiffen, but not to be frozen through, to achieve ease of slicing.

The slab bacon used was approximately the same length as the tenderloin. This was a small tenderloin and some of the strips weren’t quite as wide as the width of the bacon so I attempted to spread them out a bit to fit with a meat mallet. This is optional:

Next, bacon is placed over the tenderloin strips:

Thinner bacon could’ve been used but I had the thick variety on hand.
There was one extra piece of tenderloin not large enough to roll by itself so we added to another to double up the tenderloin:

They are ready to roll:

Scott rolling the bacon and tenderloin:

Ok—how does that look?

It’s been rolled tightly and secured with toothpicks:

Notice the placement of the toothpicks? It’s important to place them in this manner. We’ll explain later:

Now we’re going to try a few twists to the basic recipe. This photo shows spinach leaves being added:

Now all are rolled together tightly and toothpicks inserted:

Here’s another version with basil leaves replacing spinach. Maybe, with the spinach and basil added, this could be classified as healthy grilling?

Now on to the Carolina Mustard Sauce.

Sauce Ingredients:
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.

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.

Finely chopped pecans with the salt and pepper added:

Grandson Brennan wants to try the salted and peppered pecans. As a future Grillin Fool he must learn to exercise patience:

Now I’m coating each wheel with the mustard sauce. You may want to brush it on and that’s just fine. We found this to be messier than using a brush, but it went on thicker and more evenly this way:

Once coated with the mustard sauce simply roll through the pecans to coat:

Coated and looking good:

Remember the toothpick placement earlier? This is why—the wheels are sliced down the middle once rolled in the pecans to achieve appropriate serving size and portions. Slice between the toothpicks and you have two pinwheels, each with its own toothpick:

Sliced through and looking good:

Here’s the plateful of all three varieties ready for the grill, obviously we did more than one tenderloin:

Make sure to clean the grill grates or the tenderloin will stick to them. I’m cleaning the grill grates with a paper towel drenched in oil:

You don’t want this stuff sticking to your food:

We’re grilling direct over medium-high heat:

Check for the bacon browning and a little char before flipping.

The pinwheels are flipped and look tasty:

I removed them from the direct heat to finish baking a bit on the indirect side of the grill once the bacon was browned and meat charred a little:

Average cooking time will be around 8 minutes per side, plusa few minutes baking, so about 20 minutes total. This could vary greatly depending on your grill and fire. When the bacon edges begin to crisp you’ll be very close to ready. Take a look at a couple plated presentations:

Look good?

They tasted great!

My grandsons are sampling. Think the mustard sauce has Brennan puckered up!

That pucker didn’t last long. Brennan wants another:

What a great afternoon—having Scott and the boys over, NFL on a flat-screen, and grilling out back. It doesn’t get much better for this old griller.

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!
GrillinFool is offline   Reply With Quote

Old 01-03-2012, 12:07 PM   #2
is one Smokin' Farker
southernstyle's Avatar
Join Date: 08-26-11
Location: okeechobee, fl.

those look fantstic.
roger. Sponsored by oakridge bbq. stumps baby with digi q 2. doublebarrel 250 gallon offset
southernstyle is offline   Reply With Quote

Old 01-03-2012, 12:18 PM   #3
Babbling Farker

tish's Avatar
Join Date: 11-13-11
Location: york, pa

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!
*When all else fails, just ask yourself WWGALD???
Just a little pyro at heart! Who's got the hot dogs?
Bubba Keg, Weber Genesis E-310 NG
Mini WSM, Shhh!!! Michael's surprise
Cornflower Blue Thermapen Might not be the fastest, but it sure is the prettiest!
Proud recipient of a certifiably uncertified limited edition MOINK ball certificate!!
tish is offline   Reply With Quote

Old 01-03-2012, 12:23 PM   #4
BBQ Bacon
is one Smokin' Farker
BBQ Bacon's Avatar
Join Date: 09-22-11
Location: Calgary, Alberta

Nicely done.
Did someone say Bacon?
18.5" Weber Smokey Mountain Cooker.

Black Thermopen <- the colour of speed!
BBQ Bacon is offline   Reply With Quote

Old 01-03-2012, 12:31 PM   #5
Terry The Toad
is one Smokin' Farker

Terry The Toad's Avatar
Join Date: 08-16-11
Location: Saint Cloud, FL

Nice post... and the pinwheels look fantastic!
Lang 48 Original
Superfast RED ThermaPen

"I love animals. I just love to eat them more. Fun to pet; better to chew." - Jim Gaffigan
Terry The Toad is offline   Reply With Quote

Old 01-03-2012, 12:37 PM   #6
somebody shut me the fark up.
bigabyte's Avatar
Join Date: 05-10-06
Location: Overland Fark, KS

Fan-Farking-Tastic! That is awesome.
Asshattatron Farkanaut, CGCFO
Chief Galactic Crockpot Foil Officer
Certified MOINK Baller & IMBAS Certified MOINK Ball Judge #0003 - Are you MOINK Certified?
Sole recipient of the Silverfinger and fingerlickin Awards!

Don't forget about the Throwdown Thingies!
The Secret Squirrel Society doesn't exist - Zero Club

bigabyte is offline   Reply With Quote

Old 01-03-2012, 02:58 PM   #7
Big George's BBQ
somebody shut me the fark up.

Big George's BBQ's Avatar
Join Date: 02-07-08
Location: Phoenixville, PA

That looks really good
Big George's BBQ is online now   Reply With Quote

Old 01-03-2012, 03:23 PM   #8
is One Chatty Farker
Join Date: 07-02-09
Location: Hattiesburg, MS

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.
Weber 22.5 Silver, Weber 22.5 Gold
Weber 22.5 Performer, Weber 22.5 WSM
Weber Smokey Joe & Weber Smokey Joe Mini WSM
Char-Griller Super Pro w/Firebox (2)
Kenmore Elite Gasser w/ Rotisserie
Cajun Cooker (3)
UDS In Progress
[COLOR=#0000ff]BLUESMAN[/COLOR] Splashproof [COLOR=#0000ff]BLUE [/COLOR][COLOR=black]Thermapen :bow:[/COLOR]
J_Don is online now   Reply With Quote

Old 01-03-2012, 07:27 PM   #9
somebody shut me the fark up.
Arlin_MacRae's Avatar
Join Date: 04-14-04
Location: Choctaw, OK

I love it when folks put time into their food, then send me pictures. :)

Good looking grub there!
Arlin MacRae

NB El Dorado Offset, Primo Oval Junior, Traeger Model 075 Pellet Pooper, Big Chief, Kingfisher Kooker 14" gas/wood combo, PBC Brethren Edition
Home Brewer, Murderer of Squirrels, Armadillo Inspector
Flaming Pig Head Mod
Black Thermapen, red backlit Thermapen
Certified KCBS BBQ Judge
Missin' KC...
Arlin_MacRae is offline   Reply With Quote

Old 01-03-2012, 08:45 PM   #10
somebody shut me the fark up.

buccaneer's Avatar
Join Date: 10-23-10
Location: Australia, West Coast

The basil combo is a classic, tried and proven, that IS the way to go!
The only current member banned for life!

Smokin In The City 2015
Grand Champion
Boarshank Redemption

buccaneer is offline   Reply With Quote

Old 01-03-2012, 08:53 PM   #11
Babbling Farker
Join Date: 04-22-10

nice farkin post! superb!
[SIZE="3"][B][COLOR="Blue"][I][FONT="Lucida Sans Unicode"][/FONT]"YAWN"[/I][/COLOR][/B][/SIZE]-[COLOR="Red"][SIZE="2"]In memory of a friend.[/SIZE][/COLOR]

avatar by grillman. patent pending. :mad2::becky:
boogiesnap is offline   Reply With Quote

Old 01-03-2012, 10:21 PM   #12
is One Chatty Farker
Join Date: 06-04-11
Location: San Jose, Ca.

Great change from the norm! Congrats.
tortaboy is offline   Reply With Quote

Old 01-04-2012, 12:12 AM   #13
Babbling Farker

Phrasty's Avatar
Join Date: 01-19-08
Location: Jamaica

Genius! Simply... genius!
1 - 100 lb. self-made cylinder grill/smoker
1 - 100 lb. self-made cylinder smoker
1 - 20 gal. self-made grill/smoker
1 - 25 gal. self-made vertical smoker
1 - 120 gal. self-made trailer stick-burner

Phrasty is offline   Reply With Quote

Old 01-04-2012, 08:33 AM   #14
is One Chatty Farker
Jaskew82's Avatar
Join Date: 06-20-11
Location: Mooresville, NC

I am VERY impressed. Great work!
Hillside BBQ

2013 Stumps Classic - Delivered 4/15/13
Large BGE - Rescued 2012
2010 WSM 22.5"
2010 Weber genesis gas grill
Rescued 22.5 Weber One-touch gold
Yellow Thermopen
BBQ Guru CyberQ
2011 Built UDS - Retired
Jaskew82 is offline   Reply With Quote

Old 01-05-2012, 10:58 AM   #15
Full Fledged Farker
Join Date: 05-08-09
Location: St. Louis

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.
GrillinFool is offline   Reply With Quote

Thanks from:--->

Similar Threads
Thread Thread Starter Forum Replies Last Post
Pecan & Oak Smoked Pork Tenderloin: Cooked perfectly, but... Moose Q-talk 12 12-03-2011 08:33 AM
Pecan Crusted Veal Pinwheels Tutorial by Skaaffie Phubar Q-talk 1 10-18-2010 06:48 AM
Pecan Crusted Pork Tenderloin Sliders Greendriver Q-talk 8 04-05-2009 11:14 AM
panko/herb encrusted pork tenderloin boatnut Q-talk 2 12-15-2008 09:52 AM
Who did bacon wrapped pork tenderloin thillin Q-talk 12 07-16-2007 07:33 PM

Thread Tools

Posting Rules
You may not post new threads
You may not post replies
You may not post attachments
You may not edit your posts

BB code is On
Smilies are On
[IMG] code is On
HTML code is Off

Forum Jump


All times are GMT -5. The time now is 12:56 PM.

Powered by vBulletin® Version 3.8.8
Copyright ©2000 - 2015, vBulletin Solutions, Inc.
2003 -2012 © BBQ-Brethren Inc. All rights reserved. All Content and Flaming Pig Logo are registered and protected under U.S and International Copyright and Trademarks. Content Within this Website Is Property of BBQ Brethren Inc. Reproduction or alteration is strictly prohibited.