Bacon-Wrapped Pork Tenderloin with Texas Caviar
TOTAL TIME1 hr 20 mins
SKILL LEVELIntermediate
SERVINGS6
About this RecipeSmithfield pork tenderloin wrapped in bacon, served with a fresh, tangy Texas Caviar—simple, bold, and satisfying.
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Ingredients
Gather Ingredients from the list below 2 tbsps. Red wine vinegar 1/2 cup Green onion, sliced thin 45 oz. Black-eyed peas, drained 3 tbsps. Olive oil 2 tbsps. Chili powder
Gather Ingredients from the list below
Bacon-Wrapped Medallions
Texas Caviar
Directions
1.
Texas Caviar: In a large bowl, combine the black-eyed peas and green onion.
2.
In a separate bowl, stir together the olive oil, chili powder, and vinegar, then add this mixture to the black-eyed peas and stir until evenly coated.
3.
Cover the bowl and let the mixture marinate at room temperature for 2 to 4 hours, stirring occasionally.
4.
Bacon-Wrapped Medallions: At least 15 minutes before grilling, soak toothpicks in enough water to cover.
5.
Prepare a medium-hot fire in the grill.
6.
Bring 1 1/2 inches of water to a boil in a large skillet.
7.
While the water is heating, cut each pork tenderloin into 6 medallions, about 1 1/2 to 1 3/4 inches thick, and lightly season them with salt and pepper.
8.
Add the bacon to the boiling water and return to a boil.
9.
Boil the bacon, uncovered, for 1 minute, then drain and let it cool slightly.
10.
Wrap one piece of bacon around each medallion and secure it with a soaked toothpick.
11.
Place the bacon-wrapped medallions cut sides down on the grill, uncovered, over direct heat.
12.
Grill for 12 to 15 minutes, turning halfway through, until the internal temperature reaches 145°F.
13.
Transfer the medallions to a serving platter and let them rest for 3 minutes.
14.
Remove the toothpicks and serve the medallions with the Texas Caviar.
