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Bacon Wrapped Pork Tenderloin with Texas Caviar image
Bacon Wrapped Pork Tenderloin with Texas Caviar

Source: Chef Randy Evans of Brennan's restaurant in Houston, Texas

Where to Buy
PREP TIME

mins

COOK TIME

mins

SERVING SIZE

6

Bacon Wrapped Pork Tenderloin with Texas Caviar image

What You’ll Need

2 Prairie Fresh® 16-ounce pork tenderloins

12 slices Daily's® thick-sliced bacon

Round wooden toothpicks
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

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 160ºF, 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.
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