Wednesday, January 6, 2010

Fig and Goat Cheese Stuffed Pork Tenderloin

Despite appearances, this recipe was fairly simple and easy to make, not to mention everything just kind of flowed. My mom gave me an oven-safe digital meat thermometer for Christmas, so I was anxious to get home and try it. It was so simple and I didn't have to worry about overcooking the pork!

Fig and Goat Cheese Stuffed Pork Tenderloin

1 pork tenderloin (1 - 1 1/2 pounds)
1/2 cup fig jam
3 ounces goat cheese, crumbled
5 fresh basil leaves, torn
Salt and pepper to taste

1 tablespoon olive oil

Preheat oven to 400 degrees. Slice pork tenderloin lengthwise almost the whole way through (stopping just before the edge, like you would a sandwich). Place the tenderloin between two sheets of plastic wrap and pound it until it's about 1/2 inches thin. Spread the fig jam over one side of the pork, then top with crumbled goat cheese, torn basil leaves and salt and pepper to taste.

Now, roll up the pork and fasten with kitchen twine or toothpicks. Now brush the outside with the oil and season with additional salt and pepper.

Insert your meat thermometer if you have it and let it bake about 30 minutes or so until it reaches an internal temperature of 155 degrees.

Remove and let set for about 10 minutes, then slice and serve! I served with simple sides including roasted potatoes seasoned with dried rosemary, salt and pepper tossed in olive oil and green beans with a smidge of butter, salt and pepper and more torn basil.

Chicken, Mango and Grapefruit Salad with Almonds and Goat Cheese

Like many, I've resolved to lean more towards my healthy habits with the start of the new year. One way I'm doing that is with a bento box my sister gave me for Christmas so I can better plan out my lunches and work snacks to make sure I'm getting all my fruits and veggies :) It's been a blast so far!

Another resolution is to get back to trying new foods. I recently discovered I actually DO like grapefruit, so I decided to not only eat it on its own, but incorporate into a fun salad!

Chicken, Mango and Grapefruit Salad with Almonds and Goat Cheese

6 ounces arugula (or other greens of your choice)

2 cups grilled chicken, cut into 1/2 inch pieces (mine was seasoned with salt and pepper)
2 ripe mangos, peeled, pitted and cubed
2 grapefruit, peeled, sectioned and cut into large pieces
2 ounces goat cheese, crumbled
1/2 cup sliced almonds
1/4 cup extra virgin olive oil
3 tablespoons basalmic vinegar
2 teaspoons sugar
Salt and pepper to taste

Toss the arugula, chicken, mango, grapefruit, goat cheese
crumbles and almonds in a large bowl. In a small bowl, whisk together the oil, vinegar, sugar and salt and pepper. Toss the dressing with the salad and serve!

Note, while I do enjoy grapefruit, I need a little sugar which is why I added it to the dressing. Feel free to exclude that from the recipe :)