Bacon Wrapped Pork Tenderloin with Texas Caviar
Recipe provided courtesy of National Pork Board.
3 (15-ounce) 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
2 (16-ounce) pork tenderloins
Round wooden toothpicks
12 slices bacon, thick sliced
Salt and ground black pepper to taste
- 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 to 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 12 to 15 minutes or until internal temperature of pork reaches 145°F (62.7°C), turning medallions over halfway during grilling. Transfer medallions to serving platter and allow to rest 3 minutes Remove toothpicks; serve medallions with Texas Caviar.
Makes 6 servings.
Note: Be sure to use plain black-eyed peas. Some canned varieties are seasoned.
Nutritional Information Per Serving (1/6 of recipe): Calories: 480; Total Fat: 21g; Saturated Fat: 7g; Cholesterol: 105mg; Total Carbs: 25g; Fiber: 7g; Protein: 43g; Sodium: 940mg.
Recipe and photograph provided courtesy of National Pork Board.