After making my lavender syrup and jelly... I had some lavender left over and thought hmmmm... okay maybe not hmmmm, just hmm...I'll bet there are some good savory dishes that I could use the lavender in. I did have a nice lavender dressing when I was in New Zealand, but I'm not big on making salads. Maybe a few...I do have an up and coming post of a chopped salad.
...anyway back to the main dish, Pork roast! I have a nice pork loin roast, a little too lean to cook in the crock pot, so into my Le Creuset French Oven it went!!
I went in the garden...well the rosemary is under the lemon tree and the other herbs are in clay pots on my front porch. Snipped some fresh herbs to go in with the dried lavender that I had left.
I cut it in half and flopped it over to add the chopped garlic, lavender, and fresh chopped herbs of sage and rosemary, and a champagne dijon mustard to hold it all in place. I probably should of cut it so I could roll it up rather than flop it over in place before tying it up....yay and I get to use more of my butcher's twine (you know I have a huge spool of it).
As I was preparing the meal I felt like I was being watched...turned and yes! Our neighbor's cat came over to take a seat on our kitchen window sill. I went out to get a photo, he looked so cute peaking around the corner...but jumped down before I could get a good shot.
... back to the meat! I tied it all up and browned the outsides. Topped with a whole grain mustard before baking...okay now I'm getting ahead of myself, I guess I better back up and give you the recipe:
Lavender Herbed Pork Roast
1 (2-3 lb) boneless pork loin
1 tablespoon or 2 sprigs of fresh minced fresh rosemary
1 tablespoon fresh chopped sage leaves
2 tablespoons culinary dried lavender flowers
4 garlic cloves, minced
1/4 cup dijon mustard
fresh ground sea salt and black pepper
3/4 cup dry white wine
1 tablespoon olive oil for browning the meat
Preheat oven to 350 degrees, 375 if not browning the meat first.
You can use a pork tenderloin for this too, but the cooking times would be shorter of course.
After placing the herbs and garlic in the center of the pork roll together and tie with cooking string. Brown it first, then add or rub on the whole grain or dijon mustard to the roast. Place pork in a roasting pan and pour the wine in the bottom. Roast the pork for about 1 1/2 to 2 hours, until pork is done. Remove it from the oven and let the meat rest about 15 minutes before slicing.
I had some fresh mushrooms and potatoes that I added to the roast about halfway through the cooking time so they wouldn't get over cooked....
The meat is done and the potatoes fork tender.
After removing the meat (to let it rest) and potatoes, use the pan drippings. You can add a little more wine and dijon, or stir in a little half and half or cream. Make sure you skim off the fat, I usually do that first, add a little more sage and lavender if you like...
See this is the part that is always hard for me to write down because it all goes by looks and taste to how much of and what to add. I sure hope I am not confusing you at this point. Or better yet just call me (email me) when you make it and I'll talk you through this part. :) okay? :)
There it is just resting, waiting to be cut into...
...a little sloppy, but good.
Pour the yummy juice or gravy over the top just before serving and enjoy.
... don't forget to serve it with the herbed potatoes
It is supposed to be beautiful all through the weekend!
This pork roast with lavender sounds wonderful! I don't have fresh lavender but I still have lots of dried ones from England. I need to try this soon.ReplyDelete
I wish we had a little warmer weather. It is nice to have the snow around Christmas but it can be a tad warmer. Great shot of the cat! Good for you that you got it JIT! :)
Pork is awesome as it is and you took it over the edge!ReplyDelete
This looks so good. We can't grow fresh lavender here due to weather but I'll use dried one to make your pork roast. Thanks for sharing :)ReplyDelete
Oh yum! I am so adding this to my list. You're always an inspiration, Lyndsey. RobynReplyDelete
I love that you added lavender to this roast! So delicious!ReplyDelete
Your roast of pork looks amazing! I also add my potatoes; this taste wonderful; great fall post.ReplyDelete
Biren, I used dried lavender, just the other herbs are fresh...rosemary, and sage. I'll have to edit that a little. It does seem strange to shop for Christmas trees wearing shorts and flip flops...but then I was able to have many over for Christmas dinner, we ate out on the lanai.ReplyDelete
Belinda, thanks, you are always here to encourage me.ReplyDelete
Ann, we can't really grow lavender here either, I used dried. I do have fresh rosemary, sage, chives, basil, mint...ReplyDelete
Thanks Robyn, so nice of you to stop by and comment. I always love hear from you.ReplyDelete
Nutmeg, it was realy nice with the lavender, not too strong.ReplyDelete
Rita, yes the potatoes and mushooms made it a one pot meal. :)
I don't think I've EVER seen lavender in a savory application before! I'm so intrigued.ReplyDelete
i havent had lavender in my meals before but the rest of the ingredients already sounds delicious to me..lavender seems like a very interesting ingredient in cooking though i heard it's been also used in cakes. enjoy the weather!!ReplyDelete
looks so good and the cat wanted some he he, c u soon hugsReplyDelete
Sounds divine. I just happen to have a pouch of lavender too. Great timing. Looking forward to seeing you soon Lyndsey.ReplyDelete
That looks awesome! I would love a plate please:D with lots of mushrooms on the side!ReplyDelete
Wow! This roasted pork looks so crunchy, so crispy on the skin and sounds very delicious with all the herb ingredients added! Those potatoes too! ;DReplyDelete
I'm so envious that you're able to grow your own fresh herbs! LOL ;P
Enjoy your wonderful week!
Lindsey-your pork-loin roast is fit for ROYALTY!ReplyDelete
Oh, my...I could just smell that aroma, perfect, perfect, to the last detail. Love the herbs, the garlic, and the gourmet lavender, the yummy roasted potatoes.
I will come to pick you up for the 4thAnnual Blogger Festival, if I can have a tasting of one of your amazing meals, ie: this one, for example...LOL
Seriously, we can plan ahead if you're really interested in attending next year. I'm very good at planning things, and will help you with it!
p.s. such a cute photo of your neighbor's cat!
Certainly, weather here is also perfect for roasting! The lavender is so special on the pork roast....it kept me dreaming of the taste.ReplyDelete
Lyndsey, wow, your roast look so tempting!! it must be very delicious, i can imagine the fragrant from the flower and herbs. This week was my 1st time tasted sage leaf, i love it..I planted a rosemary plant but all leaves on the plant already dried out, i dont think it will be survived. Have a nice weekend.ReplyDelete
I love to cook roast in Dutch oven! I feel like I'm making good food. LOL! Your roast looks amazing with lavender! Very unique recipe and I like it a lot. :-)ReplyDelete
The porkroast looks really tender and succulent. I could almost smell it from here ;-)ReplyDelete
It is definitely roast weather here in the Uk. Not as cold as it should be but log fire weather none the less. I have been experimenting with cooking with lavender but I haven't tried a savoury dish yet. This looks delicious so I will have to give it a go. GGReplyDelete
Never thought to use lavender - but what a grand idea. Jealous of the grill - our's is covered. We may bring it out on a warm 32 degree day... back to the roast - it's gorgeous smothered with herbs and mustard and a perfect dinner even in my climate.ReplyDelete
i like your idea to add lavander to this rast tha looks so delicious blessing simmy from ItalyReplyDelete
I've used lavender in sweet dishes, Lyndsey, but never savory. Very unusual. I really have to make more pork dishes this winter...this one looks fabulous!ReplyDelete
I am so intrigued by the flavors you combined in that roast. It looks amazing. Having just recently moved to NE Florida, I am finding it pretty nice to have 80 degree weather in late November!! This is my first warm Thanksgiving ever.ReplyDelete
oh this looks sooo good!ReplyDelete
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I bet that tasted really good. DianeReplyDelete
That looks amazing :) I would have NEVER thought about using lavender for a lamb roast!ReplyDelete
i like your food pictures and want to invite you to try out tastingspot.com. it's for anyone that just wants another place to submit photos and share it will other foodies. It’s still in beta version, but would love for you to start adding some photos and help get it going.ReplyDelete
Lavender sounds very interesting and delicious! I am a huge pork fan!!!This looks amazing!ReplyDelete
What a beautifully flavored roast! I still have my garden herbs as well and this is such a fragrant recipe! Although I do not eat meat, I do cook it as my family does indulge :)ReplyDelete
And your neighboring kitty looks suspiciously like mine :)
Gorgeous flavours. And I so get you about cooking in the heat! It took me a while to understand when people stayed off baking in the summer - and finally I got it, the heat! Because I'd never paid temperatures heed in the tropical heat of Nigeria, my understanding was delayed!ReplyDelete
Saying that, now we're back, I totally get it and we now hair air-conditioning! Funny how things change. Have a bless and fantastic Thanksgiving!
Oh my, that pork loin looks phenomenal! Love the unique flavors going on with it =)ReplyDelete
I love the idea of the lavender in this Lyndsey. I just happen to have a package from Fresh Market just waiting for me to use it.ReplyDelete
It was a pleasure to meet you and your lovely family last weekend. Thank you for hosting a great get-together with Rebecca and her family and for including Meakin and myself. I hope your family had a wonderful Thanksgiving. The south Florida weather was wonderful wasn't it.
Oh my, have never tried lavender in a savory dish before. How it was like? I am still trying to figure it out. haha.... Excuse me! Probably, I should give it a go next time. Thanks for sharing it, dear. Have a great weekend.ReplyDelete