Pork Tenderloin Pinwheels with Carolina Mustard Sauce

Pork Tenderloin Pinwheels with Mustard Sauce

Pork Tenderloin Pinwheels with Carolina Mustard SaucePart 1 of a 2 part post. 
Last weekend we fired up the Weber Performer grill and cracked open a new cookbook – “Big Bob Gibson’s BBQ Book: Recipes and Secrets from a Legendary BBQ Joint“, written by Chris Lilly, the current VP of Big Bob Gibson’s and head of their award-winning competition team and big honcho in the BBQ world.

Our first foray was into the Pecan Crusted Pork Tenderloin Pinwheels. Infused with bacon, these thin strips of pork tenderloin are cut lengthwise and wrapped with bacon.  Two toothpicks help you keep it together.

Also helping the flavor is the Carolina Mustard Sauce.  Something of a religious conversation, Carolina Mustard Sauce is either loved or adored.  A little fleur du sel and pepper to finish it off went nicely – our own touch along with the Rogue Voodoo Donut Bacon Maple Ale we paired with it.  The beer was a little overpowering however.

This slideshow requires JavaScript.

The mustard was great – just a little tabasco kept the flavors moving but not killing your mouth.  Cooked direct over the coals, you can see some of the pinwheels had a nice little char.  A good portioned appetizer for a group of 6.

Join us in The Hawk's Nest!

Join our monthly newsletter for Recipes, Reviews, and more straight to your inbox.



  1. I adore pork tenderloin – my favourite cut of pork, even above bacon :D.

  2. Yum! Great party appetizer idea!

  3. Pingback: Pork loin with potatoes | Chef Doru's Blog

Leave a Comment

This site uses Akismet to reduce spam. Learn how your comment data is processed.