Estimated Nutrition (whole recipe, rough)
Counts 8 of 10 ingredients — the other 2 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 8 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Pork | 100g cooked | 242 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Green Onion | 1 medium (110g) | 44 |
| Bacon | 1 slice cooked (8g) | 43 |
| Chili | 1 tsp (2.7g) | 8 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Vinegar | 1 tbsp (15ml) distilled | 3 |
| Salt | 1 tsp (6g) | 0 |
| Caviar | not in our table | 0 |
| Black-Eyed Pea | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- Pork
- 2 16-ounce pork tenderloins
- Round wooden toothpicks
- 12 slices thick-sliced bacon
- Salt, to taste
- Black pepper, to taste
- Texas Caviar
- 4 cups canned black-eyed peas, drained and rinsed
- 1/2 cup thinly sliced green onion
- 3 tablespoons olive oil
- 2 tablespoons chili powder
- 2 tablespoons red wine vinegar
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 medallion, securing with soaked toothpicks.
Grill bacon-wrapped medallions, cut sides down and uncovered, over direct heat for 14-18 minutes or until internal temperature of pork reaches 160 degrees F., turning medallions over halfway during grilling.
Transfer medallions to serving platter. Remove toothpicks; serve medallions with Texas Caviar.