Lavender Pork Rib End Roast

• One 4-pound pork loin rib end roast, Frenched
• 6 garlic cloves, sliced in half
• 24 to 36 lavender leaves (around 1/4 cup, loosely packed)
• Salt and freshly ground black pepper
• 1 tablespoon olive oil

1. Preheat the oven to 350F.
2. Trim any excess fat off the pork roast.
3. Cut twelve 1/4-inch-wide slits into the roast, and stuff each one with a garlic half and 2 or 3 lavender leaves.
4. Generously sprinkle the roast with salt and pepper.
5. Place the meat in a small roasting pan, slightly larger than the roast itself.
6. Drizzle with the olive oil.
7. Roast for about 1 1/4 to 1 1/2 hours, or until the internal temperature reaches 150F.
8. Let the roast rest for 10 minutes before carving.
9. Variations
10. Rosemary, thyme, and sage work well.

pork loin, garlic, lavender, salt, olive oil

Taken from www.cookstr.com/recipes/lavender-pork-rib-end-roast (may not work)