Preheat oven to 425 degrees. Combine herbs and freshly ground pepper in a small bowl. Sprinkle herb mixture onto pork tenderloin evenly. Rub with olive oil and let sit in refrigerator overnight. Heat a nonstick skillet over low heat. Sear pork in skillet on all sides until just browned on each side. Place entire pan in the oven and let cook until desired doneness. Remove from oven and let sit 10 min. Slice into 1-ounce medallions. Toss lettuce in a large bowl to combine. Place lettuce combination on each plate. Top with edible flowers for garnish and serve with 3 pork tenderloin medallions per person. Serve dressing on the side with a recommended 2 tablespoons per person.
Total servings 4, Cals 216, Total Fat 9g, Sat Fat 3g, Chol 66mg, Sodium 109mg, Fiber 2g, Carbs 5g, Protein 27g
Nutrition Infoof Shrub
Total servings 8- 2 Tbsp each, Cals 182, Total Fat 20g, Sat Fat 2.8g, Chol 0mg, Sodium 15mg, Fiber 0g, Carbs 0g, Protein 0g