Lavender Honey and Thyme Pork Tenderloin


YUMMMMM – the asparagus is glistening because they’re covered in BUTTER

A week or so back Erik and I decided to try another recipe from the trusty French Revolution blog and this time we ventured out on a limb and made a pork dish – honey and thyme pork tenderloin to be exact.

This recipe, like almost all of her recipes, is shockingly easy and very tasty. So much so that while we made it for the first time on a Sunday, we pretty much agreed that it could easily be a weeknight meal as it requires very little prep work and cooking time. And who doesn’t want pork tenderloin mid week?

Here’s the recipe:


  • 1 1 1/4-pound pork tenderloin
  • Kosher salt
  • Freshly cracked black pepper
  • 2 tablespoons olive oil
  • 3 tablespoons fresh thyme
  • 1/4 cup thyme or lavender honey – we used lavender honey
  • 1 tablespoon unsalted butter, room temperature
  • 1/4 low-sodium organic chicken stock


Preheat the oven to 375 degrees F.  Take the pork out of the fridge 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 sides, or 12 minutes total.  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.

While the pork is searing, whisk together the thyme, honey, and butter until completely incorporated.  Season the mixture with salt and pepper.  Carefully rub the mixture all over the outside of the seared pork.

Place the honey-ed pork on a foil-lined rimmed baking sheet that has been lightly oiled.  Use a spoon to pour any of the honey mixture that runs off the meat back on top of the pork loin.  Pour the chicken stock from the searing pan into the baking sheet.  Roast the pork in the oven until the pork reaches an internal temperature of 145 degrees F, about 10 to 12 minutes.  Take the pork out of the oven, tent with foil, and allow to rest for 10 minutes.  Slice into medallions, and serve with the pan sauce and a few extra sprigs of fresh thyme.

Looks good no?

Looks good no?

The final meal (see pic top of post) turned out perfectly. We decided to pair it with mashed potatoes and asparagus but the options are endless really. Definitely recommend this recipe! We will for sure be making it again.

And in line with the lavender theme, I am going to attempt lavender creme fraiche cupcakes this weekend. Because, pourquoi pas?

About these ads

Leave a comment

Filed under Cooking, Culture, Food and Drink, France, French Culture, Recipes

Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s