Bertolli

Los Angeles Pork Recipe List

Tempest California Bistro

, Los Angeles, CA

Lavender Pork Tenderloin with Okra, Almonds, Apricots & Spring Onions

4 Servings

Ingredients Marinade

1 pound Pork Tenderloin (trimmed)
1T Dried Lavender
1T Honey
1T Olive Oil
Salt & Pepper to taste

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.

    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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