- 2 pork tenderloins 16-ounces
- Round wooden toothpicks
- 12 slices bacon thick-sliced
- salt to taste
- pepper to taste
- 3 15-oz cans black-eyed peas drained and rinsed (about 4 cups)*
- 1/2 cup green onion thinly sliced
- 3 tablespoons olive oil
- 2 tablespoons chili powder
- 2 tablespoons red wine vinegar
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 medallions, securing with soaked toothpicks.
Grill bacon-wrapped medallions, cut sides down and uncovered, over direct heat for 12-15 minutes or until internal temperature of pork reaches 145 degrees F., turning medallions over halfway during grilling. Transfer medallions to serving platter and allow to rest 3 minutes. Remove toothpicks; serve medallions with Texas Caviar.
*Be sure to use plain black-eyed peas. Some canned varieties are seasoned.
Recipe by Chef Randy Evans of Brennan’s restaurant in Houston, Texas