Szechuan Lavender Pork Tenderloin

Directions

• Before We Start

  Szechuan peppercorns aren’t actually pepper — they’re the dried husks of the prickly ash tree, and they create a numbing, tingly sensation on the palate (called málà in Chinese cuisine). Find them at Asian grocery stores or on Amazon. Don’t sub regular black peppercorns — the flavor is completely different.
  Dried lavender: make sure it’s culinary grade, not decorative. Decorative lavender is often treated. Find it at Whole Foods, specialty spice shops, or Amazon.
  Mortar and pestle vs. spice grinder: A mortar and pestle gives you better control over the coarse crack you’re after. A spice grinder works too — just pulse briefly. You want cracked spices, not powder.
  Pork Tenderloin: If your tenderloin has silver skin (the shiny, whitish connective tissue along the side), remove it before cooking. It doesn’t break down with heat and will make that edge tough. Slide a sharp knife under it and pull it away.

• Build the Spice Blend

  For the spice blend
  2.75 g | 1 tsp* Szechuan peppercorns, whole
  4.5 g | 2 tsp* coriander seeds, whole
  2.75 g | 1 tsp* cumin seeds, whole
  2 g | 1 Tbsp* dried culinary lavender, whole (loosely packed)
  
  Add the Szechuan peppercorns, coriander seeds, and cumin seeds to a mortar and pestle. The goal is a coarse crack, not a powder — cracked open and fragrant, not ground into dust. About 15–20 seconds of grinding.
  
  Set a fine mesh strainer over a bowl and sift the ground spices through it. Let the fine dust fall through and discard it. What stays in the strainer is what you want: coarse, cracked spice with texture.
  
  Add the whole dried lavender to the bowl and stir to combine. The lavender stays whole — no grinding needed.

• Season the Tenderloin

  Pat the pork tenderloin completely dry with paper towels. Moisture is the enemy of a good sear.
  
  Coat the tenderloin all over with the honey — just a thin, even layer to help the spice blend adhere and caramelize. Season all sides with salt (start with 3/4 tsp and adjust to taste), then sprinkle the spice blend over the meat and press it in firmly with your hands. You want it to stick, not fall off in the pan.

• Sear All Sides

  Heat an oven-safe 12 in cast iron or heavy skillet over medium-high heat. Add the avocado oil and let it get hot — about 1–2 minutes.
  
  Sear the tenderloin 1–2 minutes per side, rotating until all sides are well-browned. Keep an eye on it — the honey and spices caramelize fast. If you smell char instead of caramel, drop the heat slightly. Szechuan peppercorns and lavender can go bitter if they burn.

• Baste with Butter

  Add the butter to the pan and let it melt. Tilt the pan slightly and spoon the foamy, spice-infused butter over the tenderloin for about 30 seconds.

• Finish in the Oven

  Transfer the pan to a 350°F (175°C) oven. Cook until the internal temperature reaches 142°F (61°C) — about 6–10 minutes depending on thickness. Start checking at 6 minutes. Pull at 142°F; carryover brings it to ~145°F.
  
  You can pull it slightly earlier like 138-140°F (59-60°C), some people are thrown off by a more medium rare style pork, so we recommend 142°F for most people, although if we are making it for ourself, we would do 140°F (60°C).

• Rest, Baste, and Slice

  Transfer to a cutting board and rest for 3–5 minutes. Spoon the remaining pan butter over the top while it rests. Slice into 4 portions and serve immediately.