- 2 pork tenderloin (16-ounces)
- 12 slices bacon (thick-sliced)
- salt (to taste)
- pepper (to taste)
- 45 ounces black-eyed peas (drained and rinsed, about 4 cups*)
- 1/2 cup green onions (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.