Open Flame recipe: Pinwheels

Open Flame recipe: Bacon helps often dry pork tenderloin reach flavor nirvana in Pinwheels.
FROM STAFF REPORTS Published: July 27, 2011
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photo - Double pork pig wheels and roasted corn avocado slaw during the Art of Barbecue, a part of Open Flame at American Propane in Oklahoma City.  Photo by Garett Fisbeck, The Oklahoman  Garett Fisbeck
Double pork pig wheels and roasted corn avocado slaw during the Art of Barbecue, a part of Open Flame at American Propane in Oklahoma City. Photo by Garett Fisbeck, The Oklahoman Garett Fisbeck

Pinwheels

2 pork tenderloins

12 slices bacon

1 cup Old Yeller Barbecue Sauce, recipe below

¼ cup cracked black peppercorns

• Place the tenderloins in the freezer one hour, this will help with slicing them into strips.

• Remove from freezer, one at a time, and slice lengthwise into six then strips. Repeat with second tenderloin.

• Place one slice of bacon on each pork strip, brush with barbecue sauce and carefully roll up.

• Place two toothpicks through either side and slice in half to make two pinwheels.

• Place the pepper in a small dish and roll the pinwheels through it before placing on the grill.

• Light a barbecue to medium-high heat. Barbecue 6 to 7 minutes on each side, until bacon is firmed up and pork is cooked through. Brush again with barbecue sauce and serve with Roasted Corn and Avocado slaw (see below).

Ol' Yeller Barbecue Sauce

½ cup yellow mustard

½ cup vegetable oil

¼ cup dark brown sugar

2 teaspoons white vinegar

1 tablespoon garlic powder

2 teaspoons onion powder

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