adapted from: Ladie’s Home Journal July/August 2013
1/2 teaspoon garlic powder
1/2 teaspoon ground coriander
1 teaspoon light brown sugar
1 teaspoon kosher salt
1/4 teaspoon ground black pepper
1 (1-lb) pork tenderloin, silverskin removed
1 teaspoon olive oil
1 teaspoon chopped rosemary, plus a few sprigs for garnish.
3 ounces goat cheese
2 tablespoons honey
Combine garlic powder, coriander, brown sugar, salt and pepper. Rub all over tenderloin and let sit for 30 -60 minutes.
In a small bowl, combine the goat cheese with the chopped rosemary. On a sheet of wax paper, shape the goat cheese into a log, roll into the wax paper and store in the refrigerator until needed.
Grill pork tenderloin directly over medium-high heat 6 minutes per side, turning once, until well browned. Move pork to indirect heat, cover grill, and cook for 6-10 minutes more until internal temperature is 130. Allow to rest 10 minutes. (Internal temperature will continue to rise to 145.)
Remove the rosemary goat cheese log from the fridge and cut into slices.
Slice the pork and place on a platter, putting slices of rosemary goat cheese between every few slices of tenderloin. Drizzle with honey, place a few sprigs of rosemary for garnish on the platter and serve.