Ingredients
- 16 oz Smithfield Thick Sliced Bacon 16 oz
- 1 can Black beans 1 can
- 1 can Red beans1 can
- 1 Half purple onion diced 1
- 1 Small red pepper diced 1
- 1 Small orange or yellow pepper diced 1
- 1 Fresh jalapeño diced 1
- 1 Medium ripe tomato, diced 1
- 1/2 cup Red wine vinegar 1/2 cup
- 1 tablespoon Mustard 1 tablespoon
- 1/4 cup Olive oil 1/4 cup
- 1 tablespoon Sugar1 tablespoon
- 1/4 cup Fresh cilantro chopped1/4 cup
- Salt and pepper to taste
Instructions
For Spicy Bean Salad, In a medium bowl, whisk together vinegar, sugar, and mustard. Slowly add olive oil. Add in beans, peppers, onions and tomatoes. Refrigerate one hour or overnight. Top with chopped cilantro and serve.
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 with Spicy Bean Salad
