cooking good in greene

Recipe from The Other White Meat
 Recipe by Chef Randy Evans of Brennan’s restaurant in Houston, Texas

Serves 6

 *For the 4 cups of black-eyed peas, you will need to buy three 15-ounce cans. Be sure to use plain black-eyed peas. Some canned varieties are seasoned.

Nutrition per serving:

Calories   480 calories
Fat   21 grams
Cholesterol   105 mg
Carbohydrates   25 g
Protein   43 g
Sodium  940 mg
Saturated Fat   7 g
Fiber   7 g

Serving Suggestions
Thick, juicy pork medallions accompanies chili-spiced black-eyed peas. For a truly delightful meal, try pairing  with a wonderful Syrah.

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 medallions, 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.