Sweet and spicy pork tenderloin pinwheels

The cook, step by step.

1. 1

   Step 1

   Done

   In this recipe, we start by removing the pork tenderloin from the packaging, making it easy to pat dry in long strips of about 1cm thick. I pulled 5-6 strips out of a whole pork tenderloin, so about that thickness. You cut them over the full length that you get long pieces.

2. 2

   Step 2

   Done

   After this we cut the jalapeño finely, the bacon finished and 1 slice of pineapple finely and mix it well with the cheddar cheese. Then mix the BBQ sauce with some juice from the pineapple can to the desired thickness. It may be a bit on the thin side because it also functions as a glaze later on at the BBQ.

3. 3

   Step 3

   Done

   We're now doing the full filling over the sliced strips of pork tenderloin that you leave next to each other. Now we roll up the pinwheels 1 to 1 and make sure that at the end after rolling we cross them with a skewer. Just get through it completely. 1 prick is enough, by the way.

4. 4

   Step 4

   Done

   We then cook the pinwheels indirectly on the barbecue with a temperature of 150 degrees Celsius in the dome to an internal temperature of 50 degrees. Once this temperature is reached you will paint the pinwheels all around with the BBQ sauce and close the lid. You go through them now to 60 degrees of internal temperature and then take them off. They then continue to cook towards the 63 which is perfect rosé and optimal for the tenderness of pork tenderloin.

   Internal temperature: 50°C
5. 5

   Step 5

   Done

   Serve the pork tenderloin pinwheels with the remaining pineapple BBQ sauce, some slices of pineapple and enjoy!