Tuesday, March 09, 2010


serves six

2 16-ounce pork tenderloins sliced into 1½-inch medallions
12 slices thick-sliced bacon
wooden toothpicks-soaked in water
salt and pepper, to taste

Texas Caviar
4 cups canned black-eyed peas, drained, rinsed
3 tablespoons olive oil
2 tablespoons chili powder
2 tablespoons red wine vinegar
½ cup green onions, thinly sliced

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 and stir until evenly coated. Cover: marinate at room temperature for 2-4 hours, stirring occasionally. Serve with bacon wrapped medallions. Bring 1½ inches of water to boil in a large skillet, add bacon and boil, uncovered for 1 minute; drain and cool slightly. Prepare a medium-hot grill. Wrap 1 piece of bacon around each medallion, securing with soaked toothpicks. Grill wrapped medallions over direct heat for 7-9 minutes, turn and continue cooking until internal temperature reaches 150° F, remove from grill, let rest 5 minutes before serving with Texas Caviar.

bacon recipe courtesy of: Minnesota Pork Board, 151 Saint Andrews Court, Suite 810, Mankato, Minnesota 56001, (507) 345-8814

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