LOW Carb: Herb & Lavender Stuffed Pork Loin Roast

Coco Lezzone's Herb and Lavender Stuffed Pork Loin Roast

This isn't my recipe but I got it from a friend who got permission for me to use it here.  I didn't know if I would like it or not, until I had a little chance to make it this week, wow it's better than i would have imagined.  I have used lavender before but only when it's in a mixture called "herbes de provence" and normally it's with chicken.  The only change that I wanted to make is adding a tiny bit of balsamic vinegar over the top of it just before eaten.  It is wonderful and I made baby carrots cooked in butter and it was awesome.

Serves six with less than 2 grams of carbs per huge serving.

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 dried lavender
• 2 tablespoons + 1/4 (or so) cup olive oil
• salt and pepper

Preparation:

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!).

You are outrageous that looks so good!  I ate to much yesterday at Christmas do's, so I am shaking it with protein shakes today, do you know what those pictures are doing to me!!!!!!

Anne

I completely agree with you Anne!  Thomas makes the most delicious food.  I made this last night and couldn't believe how good it was.  This is the fourth recipe that I've cooked of his, and each one just seems to be better than the last one.

Sarah

Well hey Anne, I've missed ya!  And hey, it's my job to tempt you!  How's the weather down under?

Don't be a stranger!

T.

Well T, it is summer down here, hot and humid, with the occassional thunder storm.  Summer equals exercise....yeah, and I have been swimming a lot, yesterday I did the gym in the morning and 40 laps of the 50m pool in the afternoon.  Today I reached my current goal to be able to weigh the right amount to use my WiFit...yeah.  Now the next goal is 100lbs, I have 2.3lbs to make it.  I was hoping for Christmas, but this morning in bed I hurt my knee, and no I was rolling over in bed, not swinging from the chandelier.....lol!  Must have been dreaming of your food pictures!

Big hugs and happy holidays!

Anne