Lavender-Rosemary Pork Tenderloin
Try Lavender-Rosemary Pork Tenderloin for an easy, elegant supper that's a little something different. On the side, consider roasted potatoes and/or sweet potatoes tossed with olive oil, salt, pepper and garlic, and some steamed or sauteed green beans or haricots verts. Bon appetit!
2-1/2lb pork tenderloin
1/2 c finely chopped fresh rosemary, or 1 T dried rosemary
2 sprigs fresh lavender, finely chopped, or 1 t dried lavender
1/2 c sweet, dessert wine or white wine
2 t finely chopped onion
2 t finely chopped roasted or fresh garlic
1 bay leaf
salt and pepper
2 T olive oil
2 T butter
Pre-heat oven to 375 degrees. Combine lavender, rosemary, onions, garlic and bay leaf in a large bowl. In a small saucepan, reduce the wine by half and add it to the lavender mix. Put all the ingredients including the olive oil and butter back into the pan and reduce it to the consistency of molasses. Season the pork with salt and pepper to taste. Coat the tenderloin with the lavender "molasses" and put in a baking dish. Cook it in the oven for 25 minutes, until still slightly pink in the middle, or until a meat themometer registers 155-160 degrees. Serves 4-6.
Recipe courtesy of our friends at Sonoma Lavender.