For Mississippi Caviar, combine all ingredients in bowl. Cover and refrigerate at least 1 hour, then taste and adjust seasonings if desired.
Heat charcoal or gas grill to medium. Heat a griddle plate or nonstick pan on grill on one side of grill.
For Peppered Pork, lightly coat tenderloin with Dijon mustard; sprinkle with thyme and salt. Lightly oil grill grates; grill pork 18 to 30 minutes until internal temperature reaches 145°F. to 160°F. Let stand 10 minutes before slicing.
Meanwhile, to make Hoecakes, combine all ingredients except canola oil in mixing bowl; stir to combine.
Brush grill plate lightly with canola oil; pour 1/4 cup batter on hot grill plate for each pancake. Cook until edges are dry. Flip hoecakes and cook until golden brown.
Serve sliced tenderloin with Mississippi Caviar and Hoecakes.