Heat Sous Vide to 160F.
Create marinade by adding Rosemary EVOO, Fig Dark Balsamic, garlic, spice blend, salt and pepper into a bowl and whisk.
Place pork loin in Sous Vide bag, along with marinade, seal bag, removing all air. Place bag in the Sous Vide bath.
Cook for 3 hours.
Remove Pork Loin, pat dry with paper towel.
On Med/High Heat, place 12" cast iron skillet with 1 TBS Rosemary EVOO. Transfer dried Pork Loin to skillet and brown on all sides (approx. 2-3 minutes per side).
Remove and slice immediately, serve on platter with fresh Rosemary as garnish.
Serve this recipe with your favorite sides, such as roasted baby yukon potatoes and asparagus!
Water is the enemy of crunch, so make sure you remove as much moisture as possible after rinsing the chickpeas. Use paper towels to remove any surface moisture, and if you have time, let them air-dry for 30 minutes before tossing with oil and baking the chickpeas with oil and seasoning. Preheat oven to 400º. on a large baking sheet and bake, uncovered, for 45 minutes, or until golden brown and crunchy. Chickpeas can be roasted up to 1 day ahead. Cool completely and store in an air-tight container. Can be served at room temperature or briefly reheated, about 5 minutes at 400º. .
Recipe from Lucero Olive Oil.
Preheat oven to 475°F.
In a bowl, stir to combine garlic, rosemary, olive oil, salt, lemon zest, and pepper.
Evenly spread the mixture over the pork loin and place in a large baking dish or roasting pan.
Place it in the oven and roast for 30 minutes. Reduce heat to 425°F and continue to roast for 1 hour until the juices run clear and the internal temperature reaches 155°F.
Allow to rest on a carving board for 10 minutes before slicing and serving.
Recipe from Lucero Olive Oil
Combine goat cheese, milk, herbs and honey in the bowl of a food processor.
Process on high until all ingredients are well combined and cheese has taken on a fluffy texture.
Add salt and pepper to taste and process to combine.
Serve whipped goat cheese at room temperature with crackers and crudités for a quick and easy appetizer.
Recipe adapted from foodfanatic.com