Honey-Lavender Pork Loin with Caramelized Bananas

YIELD: 4 servings


For Pork Roast:
1 tablespoon grapeseed oil
1¼ lb. pork loin
1 tablespoon salt
¾ cup low-sodium chicken broth
2 tablespoons honey
1 tablespoon lavender leaves mashed
For Honey-Lavender Sauce:
3 tablespoons honey
1 tablespoon lavender leaves diced
½ teaspoon salt
For Caramelized Bananas:
½ tablespoon butter or coconut oil (optional)
3 large bananas sliced


Roasted Pork: Preheat oven to 375°F. In a medium skillet over medium-high heat, add grapeseed oil. Season pork loin with salt on all surfaces. Once butter or oil melts, sear pork loin on all sides, about 2 to 3 minutes per side (8 to 12 minutes total). Remove loin and place into foil-lined baking pan. Add chicken stock to skillet and deglaze by scraping brown bits from bottom of pan. Add honey and lavender and stir. Pour over pork loin and bake in preheated oven for 10 to 12 minutes, or until internal temperature is 145°F. Remove from oven and allow to rest for 5 minutes. Proceed with making sauce and caramelized bananas.

Honey-Lavender Sauce: Combine honey, lavender and salt. Add roasting pan juices. Bring to a boil, lower heat and simmer for 5 minutes or until thickened.

Caramelized Bananas: While sauce simmers, add butter or coconut oil to medium skillet over medium heat (if using nonstick skillet, can skip oil). Add banana slices and cook, stirring occasionally, for 5 to 10 minutes, or until slices soften and turn golden brown.

Slice pork loin into ½-inch slices. Spoon banana slices on plate and arrange pork medallions on top. Drizzle with sauce. Garnish with additional lavender leaves and serve immediately.