Lavender Pork Roast

Ahh...perfect weather for a roasted dinner....well maybe in other parts of the country. Here in south Florida if we waited for cold weather to use our oven it would not get too much use. So I use it all year round. This is actually a better time to use the grill because we can leave the doors open and not worry about the AC being on going in and out to the grill. We had a little bit of cool air for a few days before Halloween and it was in the upper 60's which is unusual to be that cold so early. It didn't take long for us to get back to normal. We are now a perfect 80 - 83 degrees, clear skies, but it seems too dry for me (I like it humid). I know...call me weird everyone else does, but isn't that why we live in Florida? I never complain about the heat either, just the bugs!

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!

Herbs and Spice Blends

I love herbs and spices, and like to grow many of my own herbs. I like to use fresh when I can. I also love spice shops and could spend a lot of time visiting one. When I go to Michigan to visit family one of my must do stops is Penzey's Spices. I like to check out the blends that they have and what they use them for. You can buy them on line which is nice, the package comes with nutmeg, bay leaves and cinnamon sticks as packing materials, but it's just not the same as being there. Just to be able to open the lid and smell or taste each and any spice that you want is a treat. One that I use quite often is Parisien Bonnes Herbes it is salt free it is good on veggie. I also like to use it on potatoes, eggs, chicken and pork. It's even good in breads. The last time I went there I met my sister and her daughter-in-law there to by some PBH. They wanted to buy some because they have been reading my blog and I have recipes that called for it by name. When we got there, there was only one package left... (I don't usually get the jars because I like to use the stainless steel containers that I refill)...like I said there was one package left and they got there before I did so they got it! I told them it was okay because I had most of the herbs and wanted to try blending it myself. This is my version:
Bonne Herbes
1 tablespoon dill weed
2 tablespoons chives
2 tablespoons French basil
2 tablespoons French tarragon
2 tablespoons chervil
1 teaspoon ground white pepper

Another place I get my herbs and spices is from Mountain Rose Herbs. They are high quality and mostly organic. They also carry teas, oils, essential oils, herb extracts, many bulk products to make your own lotions, soaps and such, and much more. It has monthly specials too. (this is where I got my pound of marjoram for like $3.50).

My second seasoning blend for today is Za'atar. Za'atar (zaatar) is a mixture of sumac, sesame seed and herbs frequently used in the Middle East and Mediterranean areas.

It is used as a condiment there and can be mixed with olive oil and spread on breads and baked, or sprinkled on top. It's used as a seasoning on foods like kabobs, meatballs, salads, and veggies. I like it on chicken and fish. The sumac has a little tang like lemon would. There are many different blends and like dukkah each family develops their own special blend.

Za'atar

1/4 cup sumac
3 tablespoons toasted sesame seeds
2 tablespoons thyme
2 tablespoons marjoram (or oregano or 2 T of both)
2 teaspoons mint
1 teaspoon coarse sea salt

Store za'atar in a cool, dark place in a plastic zip bag or in an airtight container.

I like more sesame seeds in mine than most of the zaatar that you'll see. That's what's nice about blending your own, you can make it the way you like it!

I keep some in the freezer and some in a jar so I can use it at any time.

If you want to you can put it all in the spice grinder and whizz it around a little, if I do this I'll add some savory to it. Other wise savory can be a little "woody".

What are some of your favorite spices and herbs? Do you have a special blend that you like to use often? Are you willing to share?

Next spice blend: Herbes de Provence