Bacon-wrapped Pork Tenderloin with Texas Caviar

Recipe Description

Recipe by Chef Randy Evans of Brennan's restaurant in Houston, Texas via Pork The Other White Meat Mailer
* Serves 6


  • 2 x 16-ounce pork tenderloins
  • round wooden toothpicks
  • 12 slices thick-sliced bacon
  • salt, to taste
  • black pepper, to taste
  • ==
  • 4 cups canned black-eyed peas, drained and rinsed
  • ½ cup thinly sliced green onion
  • 3 tablespoons olive oil
  • 2 tablespoons chili powder
  • 2 tablespoons red wine vinegar


  1. 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.
  2. ==
  3. At least 15 minutes before grilling, soak toothpicks in enough water to cover.
  4. Prepare a medium-hot fire in grill.
  5. Bring 1½ inches of water to boil in large skillet.
  6. Meanwhile, cut each tenderloin into 6 pieces, making 1½-1¾-inch-thick medallions.
  7. Lightly season with salt and pepper; set aside.
  8. Add bacon to boiling water; return to a boil.
  9. Boil, uncovered, for 1 minute.
  10. Drain, cool slightly.
  11. Wrap 1 piece of bacon around each medallion, securing with soaked toothpicks.
  12. Grill bacon-wrapped medallions, cut sides down and uncovered, over direct heat for 14-18 minutes or until internal temperature of pork reaches 160 °F, turning medallions over halfway during grilling.
  13. Transfer medallions to serving platter.
  14. Remove toothpicks; serve medallions with texas caviar.
This article uses material from the "Bacon-wrapped Pork Tenderloin with Texas Caviar" article on the Recipes wiki at Wikia and is licensed under the Creative Commons Attribution-Share Alike License