2 PrairieFresh® 16-ounce pork tenderloins Round wooden toothpicks 12 slices Daily's® 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
how to prepare
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.
At least 15 minutes before grilling, soak toothpicks in enough water to cover. Prepare a medium-hot fire in grill. 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.
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 degrees 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 sesasoned.
Recipe by Chef Randy Evans of Brennan's restaurant in Houston, Texas.