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| Lavender Pork Tenderloin with Okra, Almonds, Apricots & Spring Onions |
| 4 Servings |
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| Ingredients Marinade |
1 pound Pork Tenderloin (trimmed)
1T Dried Lavender
1T Honey
1T Olive Oil
Salt & Pepper to taste
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| Method |
| Marinate pork with lavender, honey, oil, s&p, overnight.
Sear marinated pork in 1 T olive oil in hot sauté pan for 30 seconds on each side.
Put in 300 degree oven for 15-20 minutes, until medium rare.
In large sauté pan or wok, heat 1T olive oil until smoking. Add okra and cook until golden brown, about 30 seconds. Add spring onions and cook until tender.
Turn off heat and toss in almonds and apricots. Add S&P to taste.
Slice tenderloin and serve. Add aged balsamic vinegar for a little flare.
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| Ingredients |
8 oz Fresh Okra
1 bunch Mexican Spring Onions, quartered
1 oz Toasted Almond Slices
1 oz Dried Apricots, halved
1 T Olive Oil
Salt & Pepper to taste
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