Ad blocker interference detected!
Wikia is a free-to-use site that makes money from advertising. We have a modified experience for viewers using ad blockers
Wikia is not accessible if you’ve made further modifications. Remove the custom ad blocker rule(s) and the page will load as expected.
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
- 2 x 16-ounce pork tenderloins
- round wooden toothpicks
- 12 slices thick-sliced bacon
- salt, to taste
- black pepper, to taste
Texas Caviar Edit
- 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
Texas Caviar Edit
- 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 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.
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.