Bruce Sherman uses dried lavender buds in this recipe; they are available at organic markets and specialty food shops, and by mail from Dean & DeLuca (800-221-7714). Make sure they are food grade, not treated with oils for potpourri. "When you strain out the lavender buds in the honey, press hard on the solids with the back of a spoon to extract the maximum amount of flavor," Sherman advises.Plus: More Pork Recipes and Tips
The recipe can be prepared through Step 3 and refrigerated overnight.
Piment d'Espelette is a sweet and mildly spicy ground pepper native to the Basque country. It is available at specialty food shops, spice shops and by mail order from Piperade (415-391-2555 or piperade.com).