So… Christmas is almost here.
20 days. The countdown has begun.
So much to do in so little time. I haven’t even thought about gift shopping or arranging any parties. Am I behind or what?
Meh, what’re you going to do though? I am becoming the queen of procrastination. That’s a college student for you.
Just one more week though. One long miserable week…
With all of the hustle and bustle though it hasn’t kept me from baking! As we speak I have a cake cooling on the counter, waiting to be frosted and devoured. In my psychology class we would actually call this sublimation. Procrastinating, but procrastinating with what you need to do with something beneficial. Cake is always beneficial. And I now know this term for my psychology. Psh, it’s kind of like studying.
And I suppose this meal is pretty holiday-ish. Figs, pork loin, goat cheese. If nothing else it’s definitely a classy meal you could serve up for a dinner party. It’s easy but wow’s the crowd.
Fig and Goat Cheese Pork Loin
(Recipe by Sarah Eats Austin)
1 pork loin, butterflied
8 oz fresh goat cheese, room temperature
1 tsp garlic salt
7 fresh figs, stemmed and quartered, plus more for garnish
garlic salt to taste
2 stems fresh rosemary
Preheat oven to 350F.
Mix the goat cheese, garlic salt, and figs together in a small bowl. Smooth the mixture over the butterflied pork loin and roll up. Tie together with butchers twine and place in a baking dish. Drizzle with olive oil, balsamic vinegar, and sprinkle with more garlic salt. Place the rosemary in the dish as well.
Bake for 45-60 minutes, or unil internal temperature is at least 145F.
Garnish with fresh figs and serve hot.
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