Stroopwafel-crusted pork loin
Ingredients (preparation time 50 minutes)
2 lb pork tenderloin
2 heads garlic
1 Tbsp olive oil
½ cup figs, cut into halves
⅓ cup bourbon
⅓ cup water
⅓ cup gorgonzola
½ cup ground stroopwafels
1 ½ Tbsp balsamic vinegar
1 tsp chopped thyme
Preheat oven to 350 degrees.
Slice into the pork in such a way that you can unroll the pork loin like a jelly roll. Pound out the pork with a meat mallet or rolling pin so that the pork is one uniform size. Set aside.
Slice the tops of the garlic off, drizzle with olive oil and salt and wrap in aluminum foil. Place in oven for ten minutes until soft. Remove from oven and let cool.
Raise oven heat to 400 degrees.
Meanwhile, add figs, bourbon and water to a small saucepan. Bring to a boil and reduce by half. Let cool.
Lay out the pork and spread with fix mixture. Sprinkle with cheese. Roll up the pork and secure with kitchen twine.
In a small bowl, stir together stroopwafels, vinegar and thyme. Season with salt and pepper.
Rub pork loin with stroopwafel mixture. Place in a roasting pan.
Roast pork in oven for 40 minutes or until a thermometer inserted into center registers 140 degrees.
Rest pork outside of oven for 15 minutes, then slice into rounds and serve.