Grilled tenderloins of pork with hoppin' johns, red peppe
4 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | Strips bacon, minced | |
| ½ | cup | Onion, minced |
| ½ | cup | Celery minced |
| ½ | pounds | Chicken livers, minced |
| ½ | cup | Green bell peppers, minced |
| 4 | Red bell peppers, roasted, | |
| Skinned and seeded | ||
| 2 | Chipotle peppers | |
| ½ | pounds | Black eye peas, soaked and |
| Cleaned | ||
| 7 | cups | Chicken stock |
| 1 | cup | Brown rice |
| 8 | Tenderloins of pork | |
| 4 | tablespoons | Jerk Rub |
| 8 | ounces | Goat cheese, sliced |
| Fresh sage | ||
Directions
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 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.
GRILLIN' & CHILLIN' SHOW #GR3638
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