Lavender Pork Rib End Roast


Updated February 02, 2018



This image courtesy of Leonardo Frusteri

This succulent roast is easy to prepare, gorgeous to look at, and best of all, wonderful to eat. Lavender grows in the herb garden right outside my kitchen door, and by late fall it needs to be gathered up. I love using fragrant lavender with red meat, game, and game birds in addition to pork. A little goes a long way and won’t overwhelm the flavor of the dish.

Serving Suggestions

Delicious served with red cabbage and a root vegetable gratin.

Leftovers

Slice the leftover pork for sandwiches or shred it for quesadillas.

Nutrition

Pork is a good source of B vitamins, especially thiamin; adequate thiamin is essential for optimal metabolic and healthy neurologic function.

Makes4 to 6 servings

Easy

OccasionCasual Dinner Party, Family Get-together

Dietary Considerationegg-free, gluten-free, peanut free, soy free, tree nut free

Five Ingredients or LessYes

Taste and Textureherby, meaty, savory

Ingredients

  • One 4-pound pork loin rib end roast, Frenched
  • 6 garlic cloves, sliced in half
  • 24 to 36 lavender leaves (around ¼ cup, loosely packed)
  • Salt and freshly ground black pepper
  • 1 tablespoon olive oil

Instructions

  1. Preheat the oven to 350°F.

  2. Trim any excess fat off the pork roast. Cut twelve ¼-inch-wide slits into the roast, and stuff each one with a garlic half and 2 or 3 lavender leaves. Generously sprinkle the roast with salt and pepper. Place the meat in a small roasting pan, slightly larger than the roast itself. Drizzle with the olive oil.

  3. Roast for about 1¼ to 1½ hours, or until the internal temperature reaches 150°F. Let the roast rest for 10 minutes before carving.

  4. Rosemary, thyme, and sage work well.

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