Pork Tenderloin With Raspberry And Lavender

1. 1

   ["With your meat at room temperature, make the rub. Crush peppercorns, bay leaf, 1/2 tsp lavender flowers, sea salt in a mortar till fine and powdery. Add olive oil. Rub all over the pork tenderloin, wrap it in plastic wrap and allow to rest for at least 1 hour at room temperature, but preferably several hours in the fridge.", "Crush and strain the berries in a seive, basically to obtain a raspberry passata. Mix with raspberry vinegar, honey, thyme and lavender flowers. In a small saucepan, gently melt butter. Whisk in the creme fraiche. Add the raspberry passata, whisking slowly till all the ingredients are combined and you smell the thyme and vinegar wafting, but never allow it to achieve a simmer. Turn off heat. If you want to garnish with raspberries, you can place them in the sauce now.", "Remove the meat from the fridge and allow to return to room temp. Unwrap and brown the meat on all sides in the bacon fat, till it appears to have a nice crust but remains raw inside. Remove from heat and cut into four even pieces. Set aside.", "You can do all of the above ahead of time, making this an excellent dish for a dinner party you actually want to participate in!

2. 2

   When you are ready to eat, reheat the remaining bacon fat and start to cook the tenderloin chunks to the desired level of doneness using tongs to turn the chunky cubes around. You want them nice and brown on the outside, still tender and pink on the inside.

3. 3

   Warm the coulis, and serve your meat in a pink puddle, garnishing with thyme, lavender and/or more raspberries."]

* Per serving · 4 servings · Values may vary.