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Pistachio-Crusted Pork Tenderloin Pinwheels

What goes better with pork loin you ask???? Why of course, bacon! Bacon makes everything taste better and tonight, proof positive, this dinner was an absolute triumph and I highly recommend you try this one! This recipe was not only simple but mouthwateringly incredible and had the family begging for more!

Start with this Carolina mustard sauce:

  1. 3/4 Cup of Heinz yellow mustard

  2. 1/2 Cup of honey

  3. 1/4 Cup of apple cider vinegar

  4. 2 Tbsp Heinz ketchup

  5. 1 Tbsp Brown sugar

  6. 2 Tsp Worcestershire sauce

  7. 1 Tsp Hot sauce of your choice

In a non-reactive bowl, whisk together the above and keep it in an air-tight container in the fridge for 6-24 hours. (The longer, the better!)

Now for the pinwheels, you’ll need:

  1. 1 full pork tenderloin

  2. 12 strips of streaky bacon

  3. 1 cup of Carolina Mustard Sauce (see above) Retain the rest of the sauce to drizzle at the end!

  4. 1 cup of finely crushed pistachio nuts

  5. 1 Tsp of Kosher salt

  6. 1/2 Tsp of freshly ground black pepper

  7. Combine the nuts, salt and pepper all together…

Cut the tenderloin into 6 strips, as thick as the rash of bacon, they should be about 1/4 inch thick. Lay the strips on your cutting board and then lay a rash of bacon on top. If its not as long as the tenderloin strips, simply add more and cut the end. Now carefully roll the loin strips into a wheel. Pin it with two toothpicks. Once you’re done, take a very sharp knife and carefully cut the rolled loin/bacon in half.  You’ll have two pinwheels that are about as thick as a hockey puck (if you’re from Canada you’ll know exactly how thick that is!)

Now take the cup of sauce and dredge the pinwheels so you get an even coating. Set up a dish and sprinkle your pistachios, salt and pepper and simply spin the wheels to coat the outsides evenly. Place them on a plate and cover loosely with cling film and pop them back into the fridge.

Get your grill up to about 400 degrees F over direct heat. Oil the grate and when ready, place the pinwheels on the heated grate. After 8 minutes, flip the pinwheels and grill for another 8 minutes. You should take them off once you’ve reached an internal temperature of 165 F then take the pinwheels off and let them rest for about 5 minutes. Drizzle the leftover sauce over the pinwheels and enjoy!

We served these bad boys with balsamic/olive oil/garlic and parmesan cheese Portobello mushrooms and a kale salad with red pepper, cucumber, feta, pine-nut and a mustard vinaigrette.

Unbelievably delicious and easy to do. Please treat yourself to this wonderful recipe! You’ll not be disappointed!

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Overall Heather Rating: 10/10

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