Tag Archives: marinated

Lavender and Rosemary Pork Loin

Behold our juicy loin!

Growing our own herbs has inspired us to seek out flavors that we normally wouldn’t work with. Enter lavender leaves, imparting a delicate floral note that complements our fresh-picked rosemary like mustaches do hipsters. Lean pork makes the perfect protein to bring everything together and pairs well with roasted veggies and/or mashed potatoes. Cook up a loin tonight and smile smugly knowing you’ve got sustainable flavor.

Equipment Needed: Roasting Pan (w/ rack if possible), Cutting Board, Chef’s Knife, Gallon Freezer Bag (or) Plastic Container (for marinating the pork loin), Meat Thermometer

Serving Suggestion: Individual Plating

Servings: 4

Suggested Wine Pairing: Pinot Noir, Beaujolais, Chardonnay

Suggested Beer Pairing: Pilsners, Fruit Beers, Hefeweizen

Ingredients:

  • 2 lb pork loin ($5.99/lb)
  • 4 TBSP fresh lavender (not sure, we grew our own but the plant was $3)
  • 2 TBSP fresh rosemary (around $4 for a fresh bunch)
  • 4 TBSP extra virgin olive oil ($9.99/34 oz)
  • 2 TBSP apple cider vinegar ($2.79/32 oz)
  • 2 TBSP honey ($4/12 oz)
  • Salt
  • Pepper

Preparation:

  • Trim and wash the pork loin then place it in the plastic bag or container.
  • Chop the herbs and sprinkle over the meat.

Chop the herbs into the smallest pieces you can to release their oils, ergo their flavors

  • Add the vinegar and oil, salt and pepper (about a TBSP each), seal the bag and squish things around so the meat is evenly coated. Toss it in the fridge overnight like a mafia informant.

Be careful not to overseason, you don't want to dry the meat.

  • When you’re ready to cook the next day preheat your oven to 400° F. Take the meat out of the fridge and let it sit for 20 minutes to bring it up to temperature. Place in the roasting pan and cook fat-side down for 20 minutes. Flip it over so the fat’s on the top and put it back for another 20 minutes.
  • Remove from the oven, coat with honey and cook for another 5-10 minutes or until the internal temperature reaches 150°F. Let rest for at least 5 minutes before slicing to serve.

Coat in honey for a sweet finish.