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Lavender not only smells amazing, but it's also delicious in sweet dressing drizzled over pork. Find it in the spice aisle of your grocery store, or you can use fresh thyme or rosemary in its place.
1. Rub a 1-pound pork tenderloin with 1 tablespoon ground coriander, 1 tablespoon kosher salt and 1 teaspoon black pepper. Sear in a little olive oil in an ovenproof skillet until golden all over, then transfer pan to a 375 degrees Fahrenheit oven. Pork is done when an instant-read thermometer inserted in the center reads 145 degrees Fahrenheit, about 10 minutes. Set aside to rest.
2. For salad, combine butter lettuce, sliced pear, thinly sliced fennel, some fennel fronds, toasted chopped almonds and sliced Brie. Slice pork and serve with salad and Lavender Honey Vinaigrette.
Lavender Honey Vinaigrette
In a bowl, crush a pinch of kosher salt with 1 teaspoon lavender using a wooden spoon. Whisk in 1/4 cup rice wine vinegar, 1 tablespoon honey and 5 tablespoon extra-virgin olive oil.