BACON-WRAPPED PORK TENDERLOIN WITH TEXAS CAVIAR

Makes: 8 servings Preparation time: 15 minutes Cooking time: 20 minutes; standing time: 10 minutes

BACON-WRAPPED PORK TENDERLOIN WITH TEXAS CAVIAR
BACON-WRAPPED PORK TENDERLOIN WITH TEXAS CAVIAR

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

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servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Ingredients

  • 2

    (1-pound) pork tenderloins

  • 8

    slices center-cut bacon

  • 2

    (15.5-ounce) cans rinsed black-eyed peas

  • 1/2

    cup thinly sliced green onions

  • 3

    tablespoons olive oil

  • 4

    teaspoons chili powder

  • 4

    teaspoons red wine vinegar

Directions

Heat oven to 425 degrees. Wrap pork with bacon; secure with wooden picks. Place on a rack on a foil-lined shallow baking pan; roast 20 minutes. Remove from oven; let stand 10 minutes before slicing. Remove bacon before eating. In the meantime, in a medium bowl, combine peas and onions for the caviar. In a small bowl, mix oil, chili powder and vinegar. Pour over peas; stir to coat. Serve with pork.

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