Smithfield Roasted Garlic and Herb Pork Loin, Goat Cheese and Arugula Flatbread Pizzas with Balsamic Glaze, Plus A Chance to win a trip to Napa
As a busy working mom, I love the “Real Flavor, Real Fast” 30 minute meals that Smithfield has created with their Marinated Fresh Pork line. I have toured Smithfield HQ and know they treat their animals and their employees well, which results in a great product that I feel proud to cook with. As such, I was thrilled when they asked me to develop some grilling recipes with their Fresh Marinated Pork that can be made in 30 minutes or less. You’ll love how easy this flatbread pizza is to make, and by slicing the loin filet in half, it cooks in less than 12 minutes! As an added bonus, these flat outs are low carb and high in fiber!
And now Smithfield is giving you a chance to win a trip to Napa (yay wine!) by submitting your tips on how to get dinner ready in 30 minutes or less using Smithfield Marinated Fresh Pork, or also by voting on the best submitted tips to win gift cards and such. Go to their website smithfieldrealflavorrealfast.com where you can give tips on cooking with their pork and this will enter you to win the trip to Napa!
Makes 2 pizzas
- 1 Smithfield Roasted Garlic & Herb Pork Loin Filet
- 4 Flat Outs Wraps/flatbreads (these are usually in the tortilla or bread/bakery section at the supermarket)
- 8 oz goat cheese
- 1 red onion, chopped in 1/4” rings
- 2 tbsp balsamic glaze (or more to taste)
- 2 cups arugula
Prepare a grill for medium heat, about 350 degrees, with two zones- direct and indirect (fire/no fire- on a charcoal grill this means the coals are on one side, on a gas grill this means that you have on side of the grill turned on to medium high, the other side turned off).
Prepare the pork loin filet by slicing it in half, keeping each piece as similar in size as possible so it cooks more evenly (one end of the loin filet will be smaller in diameter). Oil your grill grates with a high temperature cooking oil so the pork does not stick. Next, Grill the pork loin on direct heat until it reaches 145 degrees internal temperature (I recommend using an instant read thermometer such as the thermapen to check internal temps). If the pork is cooking too quickly on the outside but is still not to temp on the inside, place the filets on indirect heat to continue to cook until 145 degrees internal temp has been reached.
Remove the pork loin and let it rest under foil. Next, grill the onion “rings” until char marks have formed on both sides. Remove and let cool. Slice the pork thinly into bitesized pieces, and then chop the grilled onions.
On a large platter or cutting board, Layer two flatbreads on top of each other making two pizzas. Layer goat cheese crumbles, onion, and pork on the pizzas. Drizzle with balsamic glaze. Use a large spatula or pick up the pizzas and lay them on the INDIRECT side of the grill and let them bake until the cheese has begun and the flat breads begin to brown and get crispy and firm, approximately 8-10 minutes. Remove from the grill and place on a cutting board and layer arugula onto each pizza and drizzle more balsamic glaze over the pizzas. Slice into small pieces, approximately 6 each pizza. These are awesome for dinner but are equally awesome as an appetizer!
Notes: This is a sponsored post. Recipe Development and sponsored posts help me pay for this blog. All opinions and thoughts are my own and I only work with brands I recommend and endorse.