Categories: Pork- Main Dish

Ingredients

• For Texas Caviar:
• 3 (15 oz.) cans unseasoned black-eyed peas, rinsed
• 1/2 cup thinly sliced green onions
• 3 Tbsp. olive oil
• 2 Tbsp. chili powder
• 2 Tbsp. red wine vinegar
• For Tenderloin:
• 2 (1 lb.) pork tenderloin, trimmed
• 12 slices bacon

Directions

1. Soak 12 round wooden picks in water, set aside.

2. Prepare grill for medium-high heat.

3. In a large bowl, combine black-eyes peas and onions.

4. In small bowl, mix together oil, chili powder and red wine vinegar. Add oil mixture to peas and toss to coat. Cover and let stand at room temperature for 2 hours, stirring occasionally.

5. Cut each tenderloin into 6 medallions (12 total pieces).

6. In a large skillet, boil bacon in 1 1/2 inches water, uncovered, 1 minute. Drain, cool slightly.

7. Wrap 1 bacon slice around each medallion; secure with wooden picks. Grill medallions 12 to 15 minutes or until internal temperature reaches 145 degrees, turning once. Transfer to serving platter and let stand 3 minutes before serving. Remove toothpicks; serve with Texas caviar.

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