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



Texas Caviar[]


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.


  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.


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.