Lavender & Herb stuffed Pork Loin Roast
by Coco Lezzone's

Serves 6
Prep time: 20 minutes
Cook time: 1:30 minutes

Ingredients:
1 6-rib center-cut pork loin roast (about 4-5 lbs)
6 cloves of garlic, peeled and ground to a paste
2 tablespoons of chopped rosemary
3 tablespoons of chopped sage
2 tablespoons of thyme
1 tablespoon Culinary Lavender *Buy this product!
2 tablespoons + 1/4 (or so) cup olive oil
salt and pepper

What to do:

1. Preheat over to 475 degrees. In a small bowl, add together the garlic, all the herbs and lavender with a pinch of salt and pepper and 2 tablespoons olive oil. Use a fork to make sure it’s all incorporated together.
2. Push the handle of a long wooden spoon through the center of one end of the pork roast allowing it to poke through the other end’s center. Do this again, moving the handle back and forth and in a circular motion to allow the hole to get bigger. It will end up being about 3/4 of an inch wide.
3. Reserve about 3/4 of a tablespoon of the herb mixture to be use in a moment. Using your fingers, push some of the herb/garlic mixture into the center hole starting on one side and the finishing on the other. Put roast in a roasting pan.
4. Pour about 1/4 cup or so of olive oil over the roast. Rub it in a bit. Using the reserved herb mixture, rub all around the top and sides of the rib roast. Season generously with salt and pepper and roast the pork in the oven until golden brown - about 25 to 30 minutes. Reduce the oven to 350 degrees and continue to roast for an hour longer or until the internal temperature is 160 degrees.
5. Allow pork to rest about 10 minutes and then carve into individual chops. Serve with the pan drippings (which are DEEE-LISH, by the way!).

Serves 4-6
Prep time: 10 minutes
Cook time: 30 minutes

For Chutney:
4 whole plums
1T minced ginger
1/2 sweet onion diced
1/2 sweet red pepper diced
1/2 t cayenne pepper
1/2 t salt
1/2 C Lavender Herb Dressing *Buy this product
1/4 C sugar

Remove pits from plums and cut each plum into eight pieces. Add all remaining ingredients to a nonreactive sauce pan. Cook over medium heat until soft. Pour into dish and chill.

Rub the outside of a whole pork tenderloin ( about 1.5 pounds) with Lavender Gourmet Seasoning  (Buy this product) and a bit of olive oil. Grill over medium high heat until desired doneness. Allow to rest 10 minutes after grilling before slicing. Serve with chutney.