Bacon-wrapped Pork Tenderloin with Texas Caviar

Bacon Wrapped Pork Tenderloin with Texas Caviar

Ingredients

 * Pork
 * 2 16-ounce pork tenderloins
 * Round wooden toothpicks
 * 12 slices thick-sliced bacon
 * Salt, to taste
 * Black pepper, to taste


 * Texas Caviar
 * 4 cups canned black-eyed peas, drained and rinsed
 * 1/2 cup thinly sliced green onion
 * 3 tablespoons olive oil
 * 2 tablespoons chili powder
 * 2 tablespoons red wine vinegar

Directions

 * 1) For Texas Caviar, combine black-eyed peas and green onion in large bowl. Stir together olive oil, chili powder and vinegar. Add oil mixture to black-eyed pea mixture; stir until evenly coated. Cover; marinate at room temperature for 2 to 4 hours, stirring occasionally.
 * 2) At least 15 minutes before grilling, soak toothpicks in enough water to cover. Prepare a medium-hot fire in grill.
 * 3) Bring 1 1/2 inches of water to boil in large skillet. Meanwhile, cut each tenderloin into 6 pieces, making 1 1/2-1 3/4-inch-thick medallions. Lightly season with salt and pepper; set aside.
 * 4) Add bacon to boiling water; return to a boil. Boil, uncovered, for 1 minute. Drain, cool slightly. Wrap 1 piece of bacon around each medallion, securing with soaked toothpicks.
 * 5) Grill bacon-wrapped medallions, cut sides down and uncovered, over direct heat for 14–18 minutes or until internal temperature of pork reaches 160 degrees F., turning medallions over halfway during grilling.
 * 6) Transfer medallions to serving platter. Remove toothpicks; serve medallions with Texas Caviar.

Serves 6

Note
For the 4 cups of black-eyed peas, you will need to buy three 15-ounce cans. Be sure to use plain black-eyed peas. Some canned varieties are seasoned.

Recipe by Chef Randy Evans of Brennan's restaurant in Houston, Texas Via Pork The Other White Meat Mailer

Contributed by

 * Catsrecipes Y-Group