Grilled Tenderloins w Hoppin' Johns, Red Pepper & Goat Chz

Recipe Ingredients

2		Bacon - minced
1/2 cup	31g / 1.1oz	Minced onion
1/2 cup	55g / 1.9oz	Minced celery
1/2 lb	227g / 8oz	Chicken livers - minced
1/2 cup	46g / 1.6oz	Minced green bell peppers
4		Red bell peppers - roasted, skinned, and seeded
2		Chipotle peppers
1/2 lb	227g / 8oz	Black eye peas - soaked and cleaned
7 cups	1659ml	Chicken stock
1 cup	160g / 5.6oz	Brown rice
		Salt - to taste
		Freshly-ground black pepper - to taste
8		Pork tenderloins
4 tablespoons	60ml	Caribbean Rub Or Jerk Rub - see * Note
8 oz	227g	Goat cheese - sliced
		Fresh sage

Recipe Instructions

* 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.

This recipe yields ? servings.

Source:
GRILLIN' & CHILLIN' with Bobby Flay and Jack McDavid - From the TV FOOD NETWORK - (Show # GR-3638 broadcast 08-22-1996) - Downloaded from their Web-Site - http://www.foodtv.com

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