1 pound pork loin
1/4 cup butter, softened
1 1/4 tablespoons sugar
1/2 teaspoon ground ginger
1/8 teaspoon salt
1/8 teaspoon ground black pepper
1/4 teaspoon garlic powder
1/8 teaspoon dried basil
1/8 teaspoon crushed red pepper flakes
1/8 teaspoon dried oregano
1/8 teaspoon ground basil leaves
1/8 teaspoon paprika
2 1/2 cups lavender olive oil
1 pound French bread cubes
1/3 cup chopped fresh rosemary
1/2 teaspoon ground black pepper
1/8 teaspoon ground cinnamon
1/8 teaspoon ground allspice
1/8 teaspoon ground cardamom
1 egg
1/2 cup white sugar
1 teaspoon salt
1/4 teaspoon ground black pepper
1/4 cup butter
1 egg, beaten
Preheat oven to 350 degrees F (175 degrees C). Place pork in a 9x13 inch baking dish.
In a large bowl, mix together the butter, sugar, ginger, salt, black pepper, garlic powder, basil, crushed red pepper flakes, oregano, basil leaves, paprika, olive oil, bread cubes, rosemary and black pepper. Mix until evenly coated.
Transfer pork mixture to a 9x13 inch baking dish. Spread 2 tablespoons of the pork mixture over the bottom of the baking dish and 2 tablespoons of the lavender olive oil over the top. Sprinkle 1/3 cup of the rosemary mixture over the pork mixture.
Top pork with remaining parsley mixture and 2 tablespoons of the dioreaster mixture. Mix to coat, and spread over the pork mixture. Sprinkle remaining 2 tablespoons olive oil over the baking dish.
Bake uncovered in preheated oven for 45 minutes, brushing top and bottom with egg. Reduce temperature to 350 degrees F. Bake an additional 20 minutes, or until thickens and browns. Garnish with remaining parsley and dioreaster mixture.