Recipe Details

Bacon Wrapped Pork Tenderloin with Texas Caviar

Prep Time: 15 minutes
Cook Time: 20 minutes
Servings: 6

FOR ROASTS, CHOPS and TENDERLOINS

Cook to 145 F with 3 minute rest

Ingredients

2 pork tenderloins, 16-ounces
Round wooden toothpicks
12 slices bacon, thick-sliced
salt, to taste
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

Cooking Directions

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.

Serves 6
*Be sure to use plain black-eyed peas. Some canned varieties are seasoned.

Recipe by Chef Randy Evans of Brennan’s restaurant in Houston, Texas

Serving Suggestions

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.

Nutrition Information

Calories: 480 calories
Protein: 43 grams
Fat: 21 grams
Sodium: 940 milligrams
Cholesterol: 105 milligrams
Saturated Fat: 7 grams
Carbohydrates: 25 grams
Fiber: 7 grams

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About the Cut: Tenderloin

The tenderloin comes from the full pork loin. As the name indicates, the tenderloin is one of the most tender cuts of pork. Typically, pork tenderloin weighs between ¾ and 1 ½ pounds.


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About the Cooking Method: Grilling

There are two ways to grill pork based on the size of the cut:

  • Direct heat, where food is placed directly over the heat source, is ideal for small cuts like kabobs, tenderloin, burgers and chops.
  • Indirect heat, where food is placed on the grill rack away from the coals or gas burners, is good for large cuts like loin roasts, ribs, shoulder and fresh ham.

COOKING BASICS:
Direct Heat

Arrange hot coals evenly on the fire grate of the grill or use all gas burners. Place pork directly above the heat source. Follow suggested cooking times, turning once during cooking.

Indirect Heat

Bank hot coals on both sides of the fire grate, on one side of the grill or in a ring around the perimeter. For gas grills, pre-heat and then turn off any burners directly below where the food will go. Place pork on the grill so it is not directly over any coals or gas burners and close grill hood. Follow suggested cooking times until pork is done. The heat circulates inside the grill, so turning the pork is not necessary.


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Tips and Tricks

Buying, Handling & Storage Tips

Sealed, prepacked fresh pork cuts can be kept in the refrigerator 2 to 4 days.  If you do plan on keeping the raw, fresh pork longer than 2 to 3 days before cooking it, store it well-wrapped in the freezer.


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Butcher's Tips

Pork tenderloin makes an elegant entrée for a small dinner party but also can be roasted or grilled whole for quick weeknight dinner. When sliced crosswise (like a loaf of French bread), the resulting medallions also may be sautéed.


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