Bacon-wrapped Pork Tenderloin with Texas Caviar

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==Description==
Recipe by Chef Randy Evans of Brennan's restaurant in Houston, Texas via Pork The Other White Meat Mailer
* Contributed by Catsrecipes Y-Group
* Serves 6
==Ingredients==
=== Pork ===
* 2 x 16-ounce pork tenderloins
* round wooden toothpicks
* 12 slices thick-sliced bacon
* salt, to taste
* black pepper, to taste
=== Texas Caviar ===
* 4 cups canned black-eyed peas, drained and rinsed
* ½ cup thinly sliced green onion
* 3 tablespoons olive oil
* 2 tablespoons chili powder
* 2 tablespoons red wine vinegar
==Directions==
=== 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.
=== Pork ===
# At least 15 minutes before grilling, soak toothpicks in enough water to cover.
# Prepare a medium-hot fire in grill.
# Bring 1½ inches of water to boil in large skillet.
# Meanwhile, cut each tenderloin into 6 pieces, making 1½-1¾-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 °F, turning medallions over halfway during grilling.
# Transfer medallions to serving platter.
# Remove toothpicks; serve medallions with Texas caviar.
== Note ==
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 seasoned.
Category:Bacon Recipes
Category:Black-eyed pea Recipes
Category:Cathy's Recipes
Category:Main Dish Meat Recipes
Category:Pork tenderloin and fillet Recipes