|Of course, now it's summer, but you get the idea|
|Searing in flavor|
Herb-crusted pork loin
1 clove garlic
1 tablespoon dijon mustard
1 tablespoon evoo
1 tablespoon balsamic vinegar
1 teaspoon fresh rosemary, minced
1 teaspoon fresh thyme, minced
1 teaspoon fresh chives, thinly sliced
1 teaspoon flat-leaf parsley, minced
1 teaspoon lavender blossoms
1 teaspoon black pepper
Pinch of salt Pork tenderloin, about 1 1/2-2 pounds
Preheat an oven to 450 F.
Toss garlic and herbs in a small bowl and add mustard, olive oil, and balsamic vinegar. Stir in the lavender blossoms, pepper, and salt and mix thoroughly.
Marinate at room temperature while the oven is preheating, about 15 minutes, you want to take chill off meat before hits the screaming hot skillet.
Tent the meat loosely with aluminum foil and allow to rest for ten to fifteen minutes, then slice crosswise with a sharp knife into thin medallions. Serve immediately.