Bacon Wrapped Pork Tenderloin with Texas Caviar
Description
Thick, juicy pork medallions accompanies chili-spiced black-eyed peas. For a truly delightful meal, try pairing Chef Evans’ signature pork dish with a wonderful Syrah.
Thick, juicy pork medallions accompanies chili-spiced black-eyed peas. For a truly delightful meal, try pairing Chef Evans’ signature pork dish with a wonderful Syrah.
Ingredients
- 2 pork tenderloins, 16-ounces
- Round wooden toothpicks
- 12 slices bacon, thick-sliced
- salt, to taste
- pepper, to taste
Texas Caviar
- 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
Methods/steps
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 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.
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 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.