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!