Pork Loin Roulades with Plums and Lavender

Sometimes one has to make some experiments. Pork loin with prunes is a pretty reknown recipe but some days ago, travelling through the countryside near Bologna, I was lured by the marvelous smell of a lavender shrub in full blossom. Then I had this idea. Why couldn't I use some lavander flowers instead than rosemary in that recipe? In my opinion the result tastes good, but I'm curious to read other people comments.


Ingredients for approximately 6 persons: 2,2 lbs. of sliced pork loin, 30 dried plums, 1 onion, flowers of lavender, flour, butter, white raisin wine, Worchester sauce, salt, pepper.

Preparation: season the loin slices with salt and pepper, place above each of them one or two pitted prunes, roll the slices, dredge them with flour and close with a toothpick. Brown the finely grinded onion in a pan with some butter. When it will be well browned add the loin, one glass of white raisin whine, some drops of Worchester sauce and a pinch of lavender flowers.
Let the pan on moderate fire until the wine will be dried up then serve the loin with its sauce, garnishing the plate with a stem of lavender in blossom.