Directions

1. 1

   Pat the pork tenderloin dry with paper towels. Coarsely crush the pink peppercorns and crumble the bay leaf. In a small bowl, combine the crushed peppercorns, crumbled bay leaf, ½ tsp dried lavender flowers, flaky sea salt, and fresh thyme (or dried thyme). Rub this mixture all over the surface of the pork tenderloin, pressing gently so it adheres.

2. 2

   Heat the bacon fat and olive oil together in a large skillet over medium-high heat until the fat is shimmering. Once hot, carefully place the seasoned pork tenderloin in the skillet and sear for 3-4 minutes on the first side without moving it, until a golden crust forms.

3. 3

   Turn the pork tenderloin and sear the other side for 3-4 minutes until golden brown. Continue turning and searing all sides for another 3-4 minutes until the external surface is evenly browned. The pork should reach an internal temperature of 145°F at the thickest point. Remove from heat and transfer to a cutting board, tenting loosely with foil to rest for 5 minutes.

4. 4

   While the pork rests, prepare the sauce. In the same skillet over low-medium heat, add the butter. Once melted and foaming, add the strained fresh raspberry juice (from the crushed raspberries), honey, and raspberry vinegar. Stir well to combine.

5. 5

   Let the sauce simmer gently for 1-2 minutes, stirring occasionally, until it has reduced slightly and the honey has dissolved completely. Remove the skillet from the heat and stir in the crème fraîche until smooth. Gently fold in the ½ tsp dried lavender flowers for the sauce, stirring just until combined. Taste and adjust seasoning if desired.

6. 6

   Slice the rested pork tenderloin into ½-inch thick medallions. Arrange the slices on a serving platter or individual plates. Spoon the warm raspberry-lavender sauce over and around the pork. Garnish with a few fresh raspberries and serve immediately.