Serious Eats: Recipes

Grilling: Pecan-Crusted Pork Pinwheels

[Photograph: Joshua Bousel]

This is an incredibly sad month, my cherished Bacon of the Month Club (best. wedding. present. ever.) has ended. Six months and six pounds of bacon have left me with some very fond eating memories, and with just six slices of Ozark Trails Hickory Smoked Peppered Bacon left, I was determined to make these last strips really count.

After whipping up a batch of South Carolina Mustard sauce, an earlier recipe in Big Bob Gibson's BBQ Book grabbed my attention: pork tenderloin rolled with bacon, coated with mustard sauce and pecans. With just four ingredients, surely the bacon was destined to be a star.

Boy was it ever.

The peppered bacon really flavored the entire pinwheel, which had a nice mustard tang and pleasing nutty crunch. Hopefully my doc isn't reading this, because with a sick wife, it was up to me to eat 12 of these delectable pinwheels that supposedly serve six, and that's exactly what I did.

I can truly say that those last fatty, peppery pieces of cured pork belly went out in grand, grilled style.

Pecan-Crusted Pork Pinwheels

Adapted from Big Bob Gibson's BBQ Book by Chris Lilly

About the author: Joshua Bousel blogs about grilling on his blog, The Meatwave, and appears here weekly.

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