Recipe: Brennan's Bacon Wrapped Pork Tenderloin with Texas Caviar (grilled)

BACON WRAPPED PORK TENDERLOIN WITH TEXAS CAVIAR
Recipe by Chef Randy Evans of Brennan's restaurant in Houston, Texas

2 pork tenderloins (16 ounces each)
Round wooden toothpicks
12 slices bacon, thick-sliced
Salt and pepper, to taste
Texas Caviar (for serving, recipe follows)

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 medallions, securing with soaked toothpicks.

Grill bacon-wrapped medallions, cut sides down and uncovered, over direct heat for 12-15 minutes or until internal temperature of pork reaches 145 degrees F., turning medallions over halfway during grilling. Transfer medallions to serving platter and allow to rest 3 minutes.

Remove toothpicks; serve medallions with Texas Caviar.

TEXAS CAVIAR

3 cans (15 oz each) 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

Combine black-eyed peas and green onion in large bowl; set aside.

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.

*Be sure to use plain black-eyed peas. Some canned varieties are seasoned.

Makes 6 servings
Source: National Pork Board