- 32 oz. Smithfield Mesquite Seasoned Loin Filets32 oz.
- 12 slice(s) Smithfield Bacon Thick-Sliced12 slice(s)
- 2 Tbsp. Red wine vinegar2 Tbsp.
- 1 pkg(s) Round wooden toothpicks1 pkg(s)
- 1 - 3 ds. Salt, to taste1 - 3 ds.
- 1 - 3 ds. Pepper, to taste1 - 3 ds.
- 1/2 cup(s) Green onion, thinly sliced1/2 cup(s)
- 45 oz. Canned black-eyed peas, drained and rinsed45 oz.
- 3 Tbsp. Olive oil3 Tbsp.
- 2 Tbsp. Chili powder2 Tbsp.
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 medallion, 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°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.