Ingredients

• 1 1-pound whole pork tenderloin
• 6 slices thin sliced bacon
• 3/4 cup Original or Spicy Mustard From the South Side
• 1/4 cup honey
• 1/4 cup cider vinegar
• 2 tablespoons catsup
• 1 tablespoon brown sugar
• 2 teaspoons Worcestershire sauce
• 1 teaspoon bottled hot pepper sauce
• 1 cup finely chopped pecans
• 1 teaspoon salt
• 1/2 teaspoon ground black pepper

Instructions

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 Herbal Gatherings 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. 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. To serve, drizzle reserved sauce over pinwheels.

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