Goat Tenderloin

Well, we said our New Year's resolution was to eat from our pantry and freezer and spend little to nothing at the grocery store! Looks like we are off to a good start. Tonight's homestead meal is a roasted goat tenderloin, kale risotto and fresh carrot sticks.

 The tenderloin was whole so I cut it in half. I placed thinly sliced garlic cloves in the fold of the meat. Then I drizzled it with olive oil and a heavy sprinkle of Greek seasoning. I placed it in the fridge for an hour or so to marinate. I baked it at 350 for about 40 minutes.Goat has a very pork like flavor and it can be eaten on the rare side like lamb.