Brennan's Steakhouse Bacon Wrapped Pork Tenderloin

Brennan's Restaurant in Houston, Texas

2 (16 oz.)  pork tenderloins
round wooden toothpicks
12 slices bacon, thick-sliced
salt and pepper, to taste
Texas Caviar  (recipe follows)

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 to 1 3/4 inch thick medallions. Lightly season with salt and pepper; set aside.

Add the bacon to boiling water; return to a boil. Boil, uncovered, for 1 minute. Drain, cool slightly.
Wrap 1 piece of bacon around each of the medallions, securing with soaked toothpicks. Grill the bacon wrapped medallions, cut sides down and uncovered, over direct heat for 12 to 15 minutes or until the internal temperature of pork reaches 145 degrees, turning medallions over halfway during grilling. Transfer the medallions to a serving platter and allow to rest 3 minutes. Remove toothpicks; serve medallions with Texas Caviar.

3 (15 oz.) cans black-eyed peas, drained and rinsed  (see note)
1/2 cup green onions, thinly sliced
3 tablespoons olive oil
2 tablespoons chili powder
2 tablespoons red wine vinegar

Combine the black-eyed peas and green onions in large bowl; set aside.

Stir together the olive oil, chili powder and vinegar. Add the oil mixture to black-eyed pea mixture; stir until evenly coated.  Cover; marinate at room temperature for 2 to 4 hours, stirring occasionally. Makes 6 servings

Note: Be sure to use plain black-eyed peas. Some canned varieties are seasoned.

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