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Bacon Wrapped Pork Tenderloin with Texas Caviar
PORK9Ingredients
35Minutes
1260Calories
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Description
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.
Ingredients
US|METRIC
6 SERVINGS
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Directions
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Directions
- For Texas Caviar, combine black-eyed peas (Be sure to use plain black-eyed peas. Some canned varieties are seasoned) 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.
NutritionView More
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1260Calories
Sodium
Fat
Carbs
Fiber
Potassium
Calories1260Calories from Fat380 |
% DAILY VALUE |
Total Fat42g65% |
Saturated Fat12g60% |
Trans Fat |
Cholesterol150mg50% |
Sodium750mg31% |
Potassium870mg25% |
Protein93g |
Calories from Fat380 |
% DAILY VALUE |
Total Carbohydrate129g43% |
Dietary Fiber1g4% |
Sugars0g |
Vitamin A15% |
Vitamin C6% |
Calcium4% |
Iron15% |
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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