Pecan-crusted Honey Dijon Pork Pinwheels

Feeling playful in the kitchen tonight for the girls dinner. Couple of nice pork tenderloins, sliced lengthways, and flattened. Slice of bacon on each one and rolled up with toothpicks to hold them together. Made a honey/dijon mustard/garlic/balsamic/worchestershire/hot sauce glaze to baste with, while cooking them, and to top off with later. Added the honeyed pecans to them after cooking. Baked beans and corn - some fresh lettuce and tomato salad with a pear/gorgonzola dressing. Thought about parmesan garlic bread, but that would have been showing off!! Oh wow!!!

I'll take that plate of meat Sir, if you don't mind.

Looks great!

Dammit man, that sounds great.

I loaded my rolls up with Magic Dust, to make SnakeWrangler proud, and seasoned the girls with regular season salt blend that I make. The mesquite honey was a fruit of my trip to Texas last month. We hammered the food, spice, and local delicacies aisles on our trip to the store there in Bay City!!

That is legit. Dressing to salad ratio is on point

Would. Looks great. Pecans are free for me.

dang, I don't guess you took any pictures of how you made the pork roll ups during the process?? That sounds and looks amazing!

Sorry man, I didn't even think about assembly pics. When I get pork tenderloins, they put two in a package. I trim off the pointed ends (cook them separate to nibble on) to square up the meat a little better, to slice length-wise. Depending on the thickness you can get 3 or 4 slices out of each one. Use regular cut bacon, the thick-cut doesn't roll up as well in any of these dishes. Then I just stick two toothpicks thru them at 90 degrees and ready to grill, or broil in your oven.

Those look amazing! We are definitely going to try that!