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
- 2 x 16-ounce pork tenderloins
- round wooden toothpicks
- 12 slices thick-sliced bacon
- salt, to taste
- black pepper, to taste
- 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
- 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.
- At least 15 minutes before grilling, soak toothpicks in enough water to cover.
- Prepare a medium-hot fire in grill.
- Bring 1½ inches of water to boil in large skillet.
- Meanwhile, cut each tenderloin into 6 pieces, making 1½-1¾-inch-thick medallions.
- Lightly season with salt and pepper; set aside.
- 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.
- 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.
- Transfer medallions to serving platter.
- Remove toothpicks; serve medallions with Texas caviar.
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.