Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   2      strips        bacon -- minced
     1/2  cup           minced onion
     1/2  cup           minced celery
     1/2  pound         chicken livers -- minced
     1/2  cup           minced green bell peppers
   4                    red bell peppers -- roasted, skinned,
                        -- and seeded
   2                    chipotle peppers
     1/2  pound         black eye peas -- soaked and cleaned
   7      cups          chicken stock
   1      cup           brown rice
                        salt -- to taste
                        freshly-ground black pepper -- to taste
   8                    pork tenderloins
   4      tablespoons   Caribbean rub or jerk rub -- see * note
   8      ounces        goat cheese -- sliced
                        fresh sage

Preparation:

* Note: See the "Caribbean Rub Or Jerk Rub" recipe which is included in the "Rubs and Spices" recipe collection. Cook bacon in pot. Add onions, celery, livers and peppers, cook until soft. Add peas and stock. Simmer for 30 minutes and add rice simmer for an additional 40 minutes. Season with salt and pepper to taste. Reserve. Rub the tenderloins with the Caribbean Rub Or Jerk Rub and let rest for 2 hours. Grill for 4 minutes on each side. Let sit for 5 minutes before slicing. Serve with goat cheese and dirty rice. Garnish with fresh sage. Recipe Source: GRILLIN' and CHILLIN' with Bobby Flay and Jack McDavid From the TV FOOD NETWORK - (Show # GR-3638