All food, all the time.

Goat cheese, yes.

Pork tenderloin, yes.

Ques-a-dillahs, double - triple yes.

In an effort to switch things up, I suggested we try a weird recipe [made up in my head] and it turned out great.

Here’s what you’ll need for this easy and delicious dinner:

• Pork Tenderloin - I picked ours up from Trader Joe’s…probably a baby sized 1-lber
• 1/2 o’log of goat cheese or chevre - I wish I had picked up Capricho Cabra…it’s more robust.
• 1/2 cup of mozzarella
• 2 scallions, green and white parts
• 1/4 of chopped cilantro - give or take
• 4 taco sized tortillas - we buy WF’s flour style
• Decatur Poydras pork rub - this rub is just: wow
• salt & pepper to taste
• olive oil or grapeseed, preferably grapeseed=high heat.

Firstly, heat your oven to 400 degrees.
Take your pork out of the fridge and let it set at room temperature while your oven heats up [15 minutes? or longer?].
Season your pork with about a tablespoon of the Decatur Poydras pork rub.
Have a few sips of wine.
In a bowl, mix in the: goat cheese, mozzarella, scallions and cilantro + salt and pepper to taste.
In an oven-safe pan, pour in some olive/grapeseed oil and place on burner to about medium heat.
Place your pork in the pan and sear on one side for about 3 minutes.
Repeat on other side [the sear should be dark, dark brown but not burned].
Pop that into the oven.
Have a sip of wine.
Cook for about 18 minutes [160 degree internal].
Remove from oven and let rest for minutes.
Sip more wine.
Chop up the pork to bite size pieces.
Meanwhile……..
On a baking sheet, line with aluminum foil then, spray it [or oil it] up.
Place two tortillas on there and put about a tablespoon, or so of the cheese mixture on it - followed by a few bites of pork - top that with another tortilla - top that with the remainder of the cheese and then pop that contraption into the oven.
Heat until the tortillas [pronounced TOR-tiiiiiill-ahs, emphasis on those ‘Ls’] are cripsy and brown.

Serve with some sour creme and voila.