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Photo by: 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.
Preheat the oven to 350°F.
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.
Roast for about 1¼ to 1½ hours, or until the internal temperature reaches 150°F. Let the roast rest for 10 minutes before carving.
Rosemary, thyme, and sage work well.
Delicious served with red cabbage and a root vegetable gratin.
Slice the leftover pork for sandwiches or shred it for quesadillas.
Pork is a good source of B vitamins, especially thiamin; adequate thiamin is essential for optimal metabolic and healthy neurologic function.
Nutrients per serving (% daily value)
This recipe serves 6 and includes 1/8 teaspoon of added salt per serving.
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