Bacon Wrapped Pork Tenderloin With Texas Caviar

• 2 pork tenderloin 16-ounces
• 12 slices bacon thick-sliced
• salt to taste
• pepper to taste
• 45 ounces black-eyed peas 3 cans, 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

1. 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.
2. At least 15 minutes before grilling, soak toothpicks in enough water to cover. Prepare a medium-hot fire in grill.
3. 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.
4. 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.
5. 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.

pork tenderloin, bacon, salt, pepper, blackeyed peas, green onions, olive oil, chili powder, red wine vinegar

Taken from www.yummly.com/recipe/Bacon-Wrapped-Pork-Tenderloin-with-Texas-Caviar-2249736 (may not work)