Great one dish meal for the Holiday season.
Begin with placing the sweet potatoes in a hot oven, skin and all and leave them untill soft and the skin gets all wrinkled.
Lightly blench the green beans and reserve.
Prepare the lavender butter (make more than you'll need, because it makes for some terrific shortbread cookies!) : coarsely grind lavender seeds and place them in a thick bottom sauce pan or shillet, along with 1 measure of butter; over low heat melt the butter. Make sure it won't fry. Let cool a bit and mix it with 3 more parts of room temperature butter. Pour the the butter over wax paper or foil and shape like a salame. Place in the cooler and reserve.You'll take it out when you start searing the pork.
By now the sweet potatoes should be ready; squueze them out of the skin and whip them up with butter, S&P and a bit of brown sugar or maple syrup to taste. Reserve warm.
The beans : in a hot skillet pou the smallest amount of vegetable oil, grated fresh ginger and a touch of garlic. Sautee until fragrant and add the green beans. Coat well and add some sugar.
Let caramelize a bit, stir well and reserve warm.
The OINK : cut medallions, sprinkle with S&P and sear in some of the lavender butter and olive oil. Cook to the temperature you like. Do not be afraid to eat your pork PINK, it's safe and so, oh so much better.
Plate like in the pic, if you like, with a slice of room temperature lavender butter on top of the the meat.
Honestly I wouldn't know what to suggest for a wine pairing...I'll leave it up to you and, please, feel free to let me know on the blog.
Ciao and enjoy!
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