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print this recipe Bacon Wrapped Pork Tenderloin with Texas Caviar
Serves 6
Active: 15 min. Total time: 45 mins.

Bacon Wrapped Pork Tenderloin with Texas Caviar

Thick, juicy pork medallions accompanies chili-spiced black-eyed peas. For a truly delightful meal, try pairing Chef Evans’ signature pork dish with a wonderful Syrah.

2 Carlton Farms Pork Tenderloins (approx. 16-ounces)
Round wooden toothpicks
12 slices Carlton Farms Thick-sliced Bacon
salt and pepper - to taste

Texas Caviar:
3 15-oz cans 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

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 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.

*Be sure to use plain black-eyed peas. Some canned varieties are seasoned.