Pork Tenderloin with Goat Cheese, Rosemary & Honey

Wow the crowd with this one (and yourself, with how easy it is!).  

Chuck & Meme served this for Family Dinner, and adults and kids alike enjoyed it (my kids forgo the goat cheese and rosemary, and prefer to eat the pork tenderloin plain).  They paired it with smashed potatoes, roasted carrots, and fresh cherries (with strawberry shortcake for dessert).

For wine, they served the Nest Vermentino, which is a Scout & Cellar Club exclusive and no longer available (boo!).  However, the Middle Jane Chardonnay would be a great pairing as it serves well with pork and is as elevated as this dinner.  They also served the Scout & Cellar Bookbinder's Apprentice Red Blend, which is a no-brainer as it's a crowd favorite, super versatile, and a great price (however, rumor has it, this won't be around for long, so don't delay if you want it in your cellar!).

Served on Juliska Berry & Thread shatterproof dinner plates for easy, al fresco dining.

Ingredients:

• 1/2 tsp garlic powder
• 1/2 tsp ground coriander
• 1 tsp light brown sugar
• 1 tsp kosher salt
• 1/4 tsp ground black pepper
• 1 one pound pork tenderloin
• 1 tsp olive oil
• 1 tsp chopped rosemary
• 3 oz goat cheese
• 2 tbsp honey

Directions: 

• Combine garlic powder, coriander, brown sugar, sale & pepper.  Rub all over tenderloin and let sit for 30 minutes.  
• Drizzle tenderloin with olive oil and grill over medium-high heat, turning occasionally, until internal temperature is 130 degrees F, 18-20 minutes.
• Allow to rest 5 minuets (internal temp will continue to rise to 145 degrees F).
• Slice and place on a platter.
• Top tenderloin with goat cheese, and rosemary, then drizzle with honey.

Serves 4.