Pork and Cheesecake

Last night it was my turn to make dinner for Supper Club. I decided (with the help from some work friends, thank you J!) to make pork stuffed with feta and pesto. I also added a side of rice. I have to say, everything turned out so well! I have recently become a vegetarian by default because I have never really ventured into making meat, so I was a little nervous going into the meal, but I'm happy to say it was delicious!

To start out, mix the pesto and feta together (half way through I remembered to take a photo so it looks a little skimpy but most of it was already into the pork).



Then after you have cleaned off the pork and gotten rid of all the fat, cut a pocket into the pork for the pesto and feta.



Time to make the rub. Combine:
2 tsps of pepper
1/4 tsp of crushed red pepper
1/4 tsp of thyme
1 tsp of oregano
2 cloves of minced garlic



Then put it into the oven at 375 for 35-40 minutes. Then take it out, brush both sides of the pork with balsamic vinegar, pop it back into the oven for 5 minutes and you will be good to go!



It was so good! The cheese actually melted with the pesto which really added to the taste of the pork. I will definitely be making this again!

Time for dessert. After I took the chilled cheesecake out of the frig, I made the raspberry topping. I just took 2 cups of raspberries and squished them up with a cup of sugar and poured of over top.



It was actually really good. And with the raspberry topping you could barely taste the hunks of orange, but if you did, it was actually a refreshing taste, very light and zesty. N pointed out that its a little taste of summer!

Stay tuned for tomorrows post, my work group and I are going to the Hen House - its located in Roxbury - a 'sketchy' part of town, but how can you say no to chicken and waffles with endless amounts of dipping sauces?!