Bacon-wrapped Pork Tenderloin with Texas Caviar

Description
Recipe by Chef Randy Evans of Brennan's restaurant in Houston, Texas via Pork The Other White Meat Mailer
 * Contributed by Catsrecipes Y-Group
 * Serves 6

Pork

 * 2 x 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
 * ½ cup thinly sliced green onion
 * 3 tablespoons olive oil
 * 2 tablespoons chili powder
 * 2 tablespoons red wine vinegar

Texas Caviar

 * 1) 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.

Pork

 * 1) At least 15 minutes before grilling, soak toothpicks in enough water to cover.
 * 2) Prepare a medium-hot fire in grill.
 * 3) Bring 1½ inches of water to boil in large skillet.
 * 4) Meanwhile, cut each tenderloin into 6 pieces, making 1½-1¾-inch-thick medallions.
 * 5) Lightly season with salt and pepper; set aside.
 * 6) Add bacon to boiling water; return to a boil.
 * 7) Boil, uncovered, for 1 minute.
 * 8) Drain, cool slightly.
 * 9) Wrap 1 piece of bacon around each medallion, securing with soaked toothpicks.
 * 10) Grill bacon-wrapped medallions, cut sides down and uncovered, over direct heat for 14–18 minutes or until internal temperature of pork reaches 160 °F, turning medallions over halfway during grilling.
 * 11) Transfer medallions to serving platter.
 * 12) Remove toothpicks; serve medallions with Texas caviar.

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.