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Ingredients
- 2 1/2 lb pork, tenderloin
- 2 sprg Spanish lavender, finely minced
- 1/2 c. finely minced sprigs rosemary
- 1/2 c. Vin de Paille
- 10 ml finely minced onion
- 10 ml finely minced roasted garlic
- 1 x Bay Leaf
- 1 x salt and pepper
- 30 ml extra virgin olive oil
- 30 ml butter
Directions
- Pre heat the oven to 375 degrees Fahrenheit.
- Put the lavender, the rosemary, onions, garlic and the bay leaf in a large bowl. In a small saucepan reduce the vin de paille by half and add in it to the mix. Season. Put all the ingredients back into the pan and reduce it to the consistency of molasses. Coat the pork tenderloin with the mix.
- Put the tenderloin in a baking dish and cook it in the oven for 25 min, or possibly till still slightly pink in the middle. Serve with a lavender flan.
- Preparation time is 40 min.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 245g | |
| Recipe makes 4 servings | |
| Calories 476 | |
| Calories from Fat 250 | 53% |
| Total Fat 28.11g | 35% |
| Saturated Fat 10.11g | 40% |
| Trans Fat 0.0g | |
| Cholesterol 137mg | 46% |
| Sodium 145mg | 6% |
| Potassium 1008mg | 29% |
| Total Carbs 5.54g | 1% |
| Dietary Fiber 3.1g | 10% |
| Sugars 0.08g | 0% |
| Protein 48.76g | 78% |
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