Lavender and Rosemary Pork Tenderloin

Yield: 4 servings
Preparation is moderate
Preparation time is 40 minutes

Ingredients

For the pork:

• 1.25 kilograms pork tenderloin (2 ½ pounds)
• 2 sprigs of Spanish lavender, finely chopped
• 2 sprigs of rosemary, finely chopped
• 125 millilitres of Vin de Paille (yellow wine) (1/2 cup)
• 10 millilitres of finely chopped onions (1 small tablespoon)
• 10 millilitres of finely chopped roasted garlic (1 small tablespoon)
• 1 bay leaf
• salt and pepper
• 30 millilitres olive oil (2 tablespoons)
• 30 millilitres of butter (2 tablespoons)

Directions

1. Pre-heat the oven to 375 degrees Fahrenheit
2. 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 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 mixture.
3. Put the tenderloin in a baking dish and cook it in the oven for 25 minutes, or until still slightly pink in the middle. Serve with a lavender flan.