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Ingredients

• 3 x pork tenderloins, (12 oz)
• 1/4 c. fresh lavender, finely minced
• 1/4 c. fresh mint, finely minced
•     Sweet butter
• 1 c. dry cherries
• 2 x fresh persimmons, thinly sliced
• 6 x dry figs, thinly sliced
• 1/2 med red bell pepper, julienned
• 1/2 med green bell pepper, diced
•     Juice of 1/2 lemon
• 1 tsp fresh gingerroot, peeled & grated
• 2 x cloves garlic, finely minced
• 1/4 c. white wine vinegar
• 1/2 c. gewurztraminer wine
• 1 pch cayenne pepper
•     Salt and freshly grnd black pepper, to taste
• 2 Tbsp. sweet butter
• 3 x Granny Smith apples, cored and sliced
• 1/4 c. brown sugar, packed
• 2 Tbsp. cider vinegar
• 1 lb fresh pumpkin, seeded
• 1 lb white turnips, peeled and quartered
• 2 Tbsp. butter, melted
• 1/2 c. Asiago cheese, grated
• 1/4 c. heavy cream, (1/4 to 1/2)
• 1 x clove garlic, finely minced
• 1 tsp grnd nutmeg

Description

To Make The Pork:Trim Any Excess Fat And Silver Skin From The Tenderloins And Throw Away. In A Large, Shallow Bowl, Combine The Lavender And Mint. Roll The Tenderloins In The Herbs…

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