About two weeks ago, in our new quest to try new things, I bought a small package of goat cheese that was on sale. We tried it on crackers and liked it quite a bit. While we were snacking on it, the chef wondered if it would go well with meat, and I told him I’d seen a few rolled meats with cheeses as a part of the “stuffing”, including goat cheese. So last week, we bought a larger amount of cheese, he added dill and cilantro and spread it over pounded down pork tenderloin. The picture doesn’t do the plate, or the food, justice. Because the cheese oozed out while cooking, the chef laced some of that extra over the top of the serving so you can’t see the pretty roll.

The taste was good, though there was a bit too much cheese with the pork, which has a lighter flavor than most meats. We’ve discussed it and will be trying again, but with a different type of meat and probably lighter on the cheese. Hopefully he’ll also not bury the serving under a pile of food. Plating is a very artistic talent, I think, and he needs to practice it a bit more. You don;t hide the most interesting visual of the dish under a pile of other stuff. lol

I’m looking forward to his next attempt.