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
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
MsgID: 3155732
Shared by: Betsy at Recipelink.com
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Shared by: Betsy at Recipelink.com
In reply to: Recipe: Recipes that Sizzle! - 06-13-14 Daily Re...
Board: Daily Recipe Swap at Recipelink.com
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