Bacon Wrapped Pork Filets with Texas Caviar

  • Prep Time: 15 minutes plus 2 hour marinade time
  • Cook Time: 18 minutes plus 2 hour stand time
  • Serves: 6


  • 1 Smithfield® Slow Smoked Mesquite Flavor Pork Loin Filet, cut into 6 slices
  • 6 slices Smithfield® Hickory Smoked Bacon
  • 2 (15-oz.) cans black-eyed peas, drained and rinsed
  • 1/3 cup thinly sliced green onion
  • 2 tablespoons olive oil
  • 4 teaspoons chili powder
  • 4 teaspoons red wine vinegar


  1. To make Texas Caviar, combine peas and onions in medium bowl. Whisk together oil, chili powder and vinegar; stir into black-eyed pea mixture until well coated. Cover and marinate at room temperature for 2 to 4 hours, stirring occasionally.
  2. Heat charcoal or gas grill to medium-high. Wrap 1 slice of bacon around sides of each filet; secure with wooden pick.
  3. Grill pork filets 13 to 18 minutes, turning every 5 minutes, until internal temperature reaches 150°F. Serve filets with Texas caviar.