Grilled Tenderloins

• 2 slices bacon minced
• 1/2 cup onions minced
• 1/2 cup celery minced
• 1/2 pound chicken livers minced
• 1/2 cup green bell peppers minced
• 4 each sweet red bell peppers roasted, skinned, seeded
• 2 each chipotle chili peppers
• 1/2 pound black-eyed peas soaked, cleaned
• 7 cups chicken broth
• 1 cup brown rice
• 60 ounces pork tenderloin five 12 ounce loins
• 4 tablespoons jerk rub
• 8 ounces goat (chevre) cheese sliced
• 1 x sage fresh

1. Cook bacon in pot.
2. Add onions, celery, livers and peppers, cook until soft.
3. Add peas and stock.
4. Simmer for 30 minutes and add rice simmer for an additional 40 minutes.
5. Season with salt and pepper to taste.
6. Reserve.
7. Rub the tenderloins with Jerk Rub and let rest for 2 hours.
8. Grill for 4 minutes on each side.
9. Let sit for 5 minutes before slicing.
10. Serve with goat cheese and dirty rice.
11. Garnish with fresh sage.

bacon, onions, celery, chicken, green bell peppers, sweet red bell peppers, chili peppers, blackeyed peas soaked, chicken broth, brown rice, pork tenderloin, jerk rub, goat, sage

Taken from recipeland.com/recipe/v/grilled-tenderloins-35060 (may not work)