- 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
- 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.
- Variations
- Rosemary, thyme, and sage work well.