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Kicking off BBQ season with a spin on pork tenderloin
The Victoria Day long weekend can be unpredictable in Edmonton. You’|re either watching the snow fall in late May or you’re scorching in the sunshine; either way, it’s the official kick off to BBQ season.
With a forecast of sunshine, I was invited to my friend Kerri’s backyard for the first afternoon BBQ of the season. Inspired by Big Bob Gibson’s BBQ Book that I borrowed from the library, I picked up some Alberta Pork tenderloin to in the hopes of making a modified nut-free version of his pecan-crusted pork tenderloin pinwheels as an appetizer for my friends.
Always one to put a personal spin on a recipe – this is what I did
Pork Tenderloin Pinwheels with Honey Mustard Sauce Ingredients:
- 1 pork tenderloin
- 6 slices of Irving Farms Back Bacon
- 1 cup of honey mustard (or alternative BBQ sauce)
- 12 toothpicks
Directions:
- Cut the tenderloin lengthwise into 6 long strips ½ mm/ ¼ inch thick
- Lay the slices down on a flat surface and place a strip of bacon on top of each piece of tenderloin
- Starting at one end, roll the tenderloin into a pinwheel medallion. Secure with 2 toothpicks
- Cut each pinwheel down the middle to make two 2 thin pinwheels
- Marinate in ¾ cup sauce (at least 20 minutes)
- Cook on BBQ at medium heat for 5-7 minutes each side or until the edge s of the bacon start to crisp
- Drizzle with remaining sauce
Since bacon makes everything taste better, the pinwheels were an instant hit with my friends. The best line came from Kerri, the bbq master herself. “These are amazing! I don’t know where the bacon ends and the tenderloin begins.”
With only 3 ingredients the pinwheels took less than 10 minutes to prepare. The quick cooking time made these bacon rolled tenderloin a quick treat on the BBQ. An instant hit, I will certainly be making these pork tenderloin pinwheels again.
