Pork loin, lean, tender, and juicy, is covered in a honey-lavender oil-thyme glaze, and then roasted until the honey bubbles up and sticks in a sweet-savory layer on the outside of the pork. This is the easiest and best way to cook pork.
- 2 1/4-pound pork tenderloin
- Kosher salt
- Freshly cracked black pepper
- 2 tablespoons Beyond The Olive Arbequina Extra Virgin Olive Oil
- 3 tablespoons fresh thyme
- 1/4 cup local honey
- 1 tablespoon Beyond The Olive Lavender Olive Oil
- 1/4 cup low-sodium organic chicken stock
Preheat the oven to 375°F. Take the pork out of the refrigerator 15 minutes before you want to use it. Pat it dry with a paper towel, and season the pork liberally on all sides with salt and pepper. Heat the olive oil in a skillet over medium-high heat. When the oil shimmers, sear the pork until golden brown on all sides, about 3 minutes per side. Take the pork out of the pan, and add the chicken stock. Scrape up all the brown bits from the bottom of the pan, and reserve the sauce.
Whisk together the thyme, honey, and Lavender Olive Oil until completely incorporated. (The honey may need to be warmed so it is viscous)
Place the pork in a pyrex dish. Rub the honey-mixture all over the outside of the seared pork. Pour the chicken stock from the searing pan into the baking dish.
Roast the pork in the oven until the pork reaches an internal temperature of 145°F. Use a spoon to pour any of the honey mixture that runs off the meat back on top while cooking. Take the pork out of the oven, and allow to rest for 10 minutes. Slice into medallions, and serve with the pan sauce* and a few extra sprigs of fresh thyme.
*If the pan sauce is very thin, pour it back into the skillet and reduce it for 10 minutes while the pork rests.