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I love using fresh herbs. I have a tiny window box and do the best I can to encourage my little plants. I have grown parsley, thyme, sage and chives. But the most success I’ve had is with mint. I seem incapable of killing it.

Fortunately there are lots of great ways to use mint in the kitchen. I like adding it to lemonade, to salads, especially cucumber salad and in pesto. Mint is refreshing and adds a summery touch to dishes.

If your garden is overflowing with mint and lavender, here is a great pork tenderloin recipe that uses both. The dish would be perfect for entertaining. It comes from the St Supery winery in Napa Valley and uses a splash of their award-wining Virtú wine. It’s a luscious blend of Semillon and Sauvignon Blanc, so you get fresh citrus flavors and softer, richer Fall fruit flavors as well.

Pan Roasted Pork Tenderloin with Mango, Mint & Lavender Salsa
Serves 6

Pork
2 pork tenderloins, about 1 pound each
¼ cup fresh mint leaves - coarsely chopped
2 tablespoons dried lavender flowers – lightly crushed
1 teaspoon garlic - chopped
¼  cup fruity white wine, such as St.Supéry Virtú
¼ cup low sodium soy sauce
¼ cup fresh orange juice
2 tablespoons extra virgin olive oil
1 tablespoon fish sauce
2 tablespoons canola oil
Salt & pepper

Combine the first nine ingredients in a zip-lock bag and marinate in the refrigerator for at least 4 hours or overnight.

Preheat oven to 425- degrees.

Remove pork from the zip-lock and rub off as much of the herbs as possible to prevent them from burning. Season liberally with salt and pepper.

Heat the canola oil over high heat in a large, ovenproof, sauté pan and sear the pork on all sides until well browned.

Place the pan in the preheated oven and roast for approximately 15 minutes (instant read thermometer should read 140 degrees). Be careful not to over cook.

Remove the pan from the oven and let the pork rest for 10 minutes to distribute juices and complete the cooking

Slice the pork and serve with the mango salsa.

Salsa
1 mango – peeled, seeded & cut into ¼” dice
¼ cup red bell pepper cut into ¼” dice
¼ cup red onion cut into ¼” dice
1 teaspoon finely chopped fresh mint leaves
1 tablespoon fresh limejuice
Pinch of salt

Combine all ingredients at least 1 hour before cooking pork.

——–Amy Sherman

Technorati Tags: herbs, pork, wine, fruit, mango, lavender, mint, recipe, entertaining

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