This beautiful, delicious entrée is simple to prepare, perfect for company, and because it’s 21 Day Fix-approved, it’s also healthy!
Come ON! Now that’s a gorgeous slab of meat right there if I do say so myself! Seriously, this thing looks delicious even still on the baking sheet, check this out:
Ok, now that I’ve wiped up the drool… let me tell you where the idea for this dish came from. A while back, my wonderful husband took me to dinner for my birthday at a French restaurant in Louisville called Brasserie Provence. It. Was. Wonderful.
It was the first time I had ever been to a French restaurant before and it wasn’t exactly what I was expecting (heavy, gorgeous sauces and such) – instead, they specialize in “southern French cuisine” which apparently is completely different (and major bonus, WAY better for you because it’s much lighter fare). Who knew?
Anyway, Brasserie Provence serves a lavender-honey glazed pork chop and that’s what my husband ordered for dinner. It was SO stinking good. After trying it I knew I wanted to try out my own version of it at home.
If you’ve never cooked with lavender before, you’re in for a pleasant surprise. It’s slightly lemony and just adds a really nice background note to whatever you’re making. The caveat, however, is that it can be difficult to find. I’m told Whole
Paycheck Foods sells it, there’s one not too far from me but I had already ordered mine from Amazon, so I haven’t checked that out personally. If any of you know anywhere else to find it, please post a comment below so we can help each other out!
Have I mentioned that this is the easiest recipe ever? So simple to make, but so delicious! If you’re wondering why I have you mixing up your own Herbes de Provence when you can get it pretty much anywhere, let me fill you in: I did it this way because I figured that A) you were already buying lavender flowers and who wants to buy two specialty items like that for one recipe? B) you probably have all or most of the remaining ingredients for Herbes de Provence in your spice cabinet (some of which are likely rarely used) and C) If you don’t, you can just use what you’ve got on hand and leave out what you don’t. Please don’t feel like you’ve got to buy each of these ingredients to make this recipe. Herbes de Provence is an herb mixture that is pretty non-specific, each cook can make it in a different way, this is just how I make it (and what I keep on hand) so just use what you’ve got!
Btw, this goes so great with my Individual Potato Gratins, especially if you’re making a special-occasion dinner 🙂
Herbes de Provence:
- 1 tbs oregano
- 1 tbs rosemary
- 1/2 tbs dried lavender flowers
- 2 tsp thyme
- 1 tsp dried marjoram
- 1/8 tsp fennel seed
- 1 pork tenderloin, trimmed (about 1 1/2 lbs)
- salt & pepper
- Herbes de Provence (full recipe from above)
- 3 tbs honey
- 1/2 tbs dried lavender flowers
- Preheat oven to 400 degrees. Mix together all of the ingredients for the Herbes de Provence. Spray a baking sheet with olive oil or coconut oil cooking spray and put your tenderloin on it.
- Season the pork on both sides with black pepper and a little bit of salt. Pat on the Herbes de Provence, also on both sides.
- Cover the pork with tin foil and roast in the oven for about 35 minutes or until a thermometer reads 170 degrees.
- Meanwhile, in a small microwavable dish, mix together the honey and lavender and microwave for about 15 seconds or until the honey is hot and liquid-y. This will get the flavor of the lavender into the honey and make it easier to put on the pork. Divide this mixture in half. (eyeball it, you got this)
- Once the pork reaches 170 degrees (or is very close), take off the foil (saving it for resting!), brush on half of the lavender-honey and stick it back in the oven for another 5 minutes. Pull pork out and let rest for 5-10 minutes under a foil tent to keep warm.
- Slice pork, drizzling each serving with an extra teaspoon of the lavender honey.
21 Day Fix Container Equivalents: 1 RED, 2 tsp honey
Weight Watchers Freestyle Points: 6
Nutrition Information:Yield: 4 Serving Size: 3/4 cup pork + 1 tsp lavender-honey
Amount Per Serving: Calories: 233Total Fat: 3.7g