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#0001 Bacon Wrapped Pork Tenderloin with Texas Caviar

#0001

Bacon Wrapped Pork Tenderloin with Texas Caviar

what you'll need

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.

Serves 6.

*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.

Seaboard Foods Quality Circle