Carolina Pork Tenderloin Pinwheels

Carolina Sauce (see recipe below)
1 (2-pound) pork tenderloin roast *
8 slices thin-sliced bacon
1 cup coarsely chopped pecans
1 teaspoon coarse salt
1/2 teaspoon coarsely ground black pepper

Prepare Carolina Sauce; set aside. Preheat oven to 350 degrees F.

Trim the tenderloin of fat and silverskin.

Note: Silverskin is a silvery-white connective tissue. It doesn't dissolve when the tenderloin is cooked, so it needs to be trimmed away. If the silverskin is not trimmed off, it will cause the tenderloin to curl up into the shape of a quarter moon. Pat the roast dry with paper towels.

*If you partially freeze the pork, it is easier to cut into slices. Cut pork tenderloin lengthwise into eight 1/4-inch slices (slices should be just a little larger than the shape of the bacon - trim if necessary). Place a slice of bacon on top of each pork slice. Starting at one end, roll up pork/bacon into a spiral; secure with 2 to 3 wooden toothpicks. Brush Carolina Sauce over each of the pinwheels; reserving remaining sauce.

On a pie plate, combine pecans, salt, and pepper. Roll each pinwheel in the pecan mixture to coat.

Place pinwheels onto a rack in a shallow baking pan. Bake, uncovered, approximately 30 minutes or until a meat thermometer inserted into thickest part of the roast registers 155°F. Remove from oven and transfer onto a cutting board; let pinwheels stand 10 to 15 minutes before serving (meat temperature will rise 5 to 10 degrees after it is removed from the oven). Transfer onto a serving platter and drizzle with Carolina Sauce over the pinwheels.

Makes 4 servings of 2 pinwheel each.

Carolina Sauce:
3/4 cup prepared mustard
1/2 cup honey
1/4 cup cider vinegar
2 tablespoons ketchup
2 tablespoons firmly-packed brown sugar
2 teaspoons Worcestershire sauce
1 teaspoon hot pepper sauce

In a small bowl, combine mustard, honey, cider vinegar, ketchup, brown sugar,

Worcestershire sauce, and pepper sauce.