Roasted Pork Loin with Rosemary, Lavender, and Garlic

Lately I’ve had quite a bit of lavender on hand so I’ve been looking at all sorts of recipes that require the use of it. Tonight I decided to make roasted pork loin with rosemary, lavender, and garlic for dinner. Lavender always goes well with pork (or chocolate) so what better way to use some of it up?


This is a simple enough dish to put together. The key to keeping the pork loin moist is by occasionally basting it with the white wine and pork juices in the roasting pan. I basted mine every 15 minutes and it took about an hour and a half to cook through and boy did it make the house smell terrific. Bill kept asking if it was done yet. Of course, I let it sit for about 15 minutes to rest before I cut into it. It turned out so tender and juicy. The flavors of the rosemary and lavender gently came through and mixed well with the garlic and white wine. Such a terrific way to serve up pork loin.


This dish would work well for a special evening or even a weeknight meal. I served it with sauteed asparagus, but any potato or veggie would work well as a side. I highly recommend giving this dish a try. You might even receive a compliment or two. It’s that good.



Prep Time: 5 minutes

Cooking Time: 1 hour, 30 minutes

Serves: 6


  • (2 3/4 lb) boneless pork loin
  • tbsp minced fresh rosemary
  • 1tbsp lavender flowers
  • garlic cloves, minced
  • salt
  • fresh ground black pepper
  • cup dry white wine


  1. Preheat the oven to 350°F 2. Rub the pork loin with rosemary, lavender, garlic, salt and pepper and place it in a roasting pan. Pour the wine into the bottom of the pan.
  2. Roast the pork for about 1 1/2 hours, basting occasionally with the wine and juices from the bottom of the pan. The pork is cooked when a meat thermometer measures 160°F.
  3. Remove it from the oven and let the meat rest about 15 minutes before slicing.


Recipe from Genius Kitchen



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