Grilled Tenderloins with Hoppin' Johns, Red Pepper and Goat Chz

Course : Grilling
Serves: 1
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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 medium red bell peppers -- roasted, skinned, and seeded
2 medium chipotle peppers
1/2 pound black eye peas -- soaked and cleaned
7 cups chicken stock
1 cup brown rice
1 teaspoon salt -- to taste
1/2 teaspoon freshly-ground black pepper -- to taste
8 chops pork tenderloins
4 tablespoons Caribbean rub or jerk rub -- see * note
8 ounces goat cheese -- sliced
1 bunch fresh sage

Preparation / Directions:

* Note: See the "Caribbean Rub Or Jerk Rub" recipe which is included in this 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

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