2 pork tenderloins fat and silver removed
4 garlic cloves minced
4 T minced sage
Pinch of lavender salt*
3 T olive oil
Lavender salt and pepper
Heat oven to 350º Serves 6
Butterfly pork tenderloins. Add garlic, sage, and lavender salt in small bowl and mix. Divide mixture between two tenderloins and spread on opened sides then refold back together. Tie the individual butterflied tenderloins together with butchers string about every two inches. Fold the thin end back on itself before completing the tieing. The thin end will cook too fast and dry out if this is not done.
Wrap the tenderloins in plastic wrap and marinate 4 hours to over night. Remove the wrap and season with lavender salt and pepper. Heat olive oil in oven safe skillet. Add pork tenderloins to skillet and sear about three minutes per side on high heat. Once seared transfer to oven and bake until thickest part reads 145º F or about 15 minutes.
Remove and cover with foil and rest for 10 minutes. Place on serving platter and pour jus over the tenderloins and cut into medallions.
Serve with roasted Brussels sprouts and cauliflower potato mash. Arugula salad with pecans, chopped dried apricots, and blue cheese vinagarette dressing goes well with this.
* Rosemary salt can be substituted.