Those herbes de Provence finally got some use in my kitchen. I couldn't wait for fall! The nights are still cool so roasting isn't completely off the wall for another month or so. (I'm in the San Diego desert, where all seasons are short except for the one called "meltingly hot.")
For this simple meal, I roasted some potatoes, turnips, and carrots seasoned with herbes de Provence while I did a little easy work on a small pork tenderloin on the stove, finishing that with a simple *hold your breath* herbes de Provence-scented pan sauce. This magical herb mix really tastes like spring in a jar, with the sweet fennel seed and fragrant lavender shining through. (I'm very glad I went easy on the lavender though, just something to keep in mind if you mix up a batch yourself.)
