Some people like me, enjoy that feeling of licking a fresh goat. I mean some people really do like goat cheese a lot and the joy it brings to their lives. I for one, love me some goat cheese. Some people do not, “Like the taste of live stock” as one friend of mine recently put it. What do I love even more then goat cheese? Why bacon of course! So, at work the other night I had to combine my two favorite food groups into one tasty Porky Goat Log
Cut a slit in the pork tenderloin, mash this slit full of goat cheese and the crushed or chopped pistachios. Sprinkle with the chopped lavender, salt and pepper. Roll the tenderloin up with the bacon, sprinkle with more lavender, sea salt and pepper, douse with a little olive oil and maple syrup and cook at 350, about 30-40 minutes. If the bacon is not getting crispy enough, turn the heat up to 400 after 25 minutes. When one side of bacon starts to crisp up, roll the tenderloin over.
Amber’s Porky Goat Log
Pork Tenderloin
lavender
sea salt
pepper
bacon
goat cheese
pistachios
olive oil
maple syrup
Cut a slit in the pork tenderloin, mash this slit full of goat cheese and the crushed or chopped pistachios. Sprinkle with the chopped lavender, salt and pepper. Roll the tenderloin up with the bacon, sprinkle with more lavender, sea salt and pepper, douse with a little olive oil and maple syrup and cook at 350, about 30-40 minutes. If the bacon is not getting crispy enough, turn the heat up to 400 after 25 minutes. When one side of bacon starts to crisp up, roll the tenderloin over.Serve with mashed potatoes. The drippings can be reduced down to make gravy.
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